Vegetable Beef Soup

5 from 6 votes

This easy recipe for vegetable beef soup is a great way to use up leftovers. The tomato-based broth is loaded with vegetables.

Course Soup

Cuisine American

Cook Time 50 minutes

Total Time 50 minutes

Servings people

Calories 488kcal

Author Lisa B.

Ingredients

4 cups tomato juice
4 cups chicken broth
1 small onion chopped (about 1 cup)
5 small-to-medium red or yellow new potatoes cubed
2 cloves garlic minced
1 stalk celery diced
1 (15 ounce can) lima beans
1 (15 ounce can) black-eyed peas
1 ½ - 2 cups cooked pot roast or ground beef
1 (12 ounce bag) frozen mixed vegetables
Salt and pepper to taste

Instructions

Combine tomato juice and chicken broth in a large stockpot over medium high heat.
Add onions, potato, celery and garlic. Bring to a boil.
Cover, reduce heat, and simmer for 40 minutes.
Add lima beans, black-eyed peas, roast and frozen mixed vegetables. Simmer until heated through, about 10 more minutes.
Season with salt and pepper.

Notes

Allow the leftover soup to cool completely, then transfer it to an airtight container with a lid. Consume the leftover soup within four days.

I do not recommend freezing this soup as it can change the texture of the potatoes. If you are making this soup with the intention of freezing it for later, leave the potatoes out. Transfer the cooled soup to a freezer-safe container with a lid. It will last in the freezer for three months. Allow the soup the thaw completely, then simmer over low heat until it’s heated through. Cook the potatoes separately and add them in before serving.

To can, store the soup in quart jars with one-inch of headspace. Wipe the rims of the jars clean and seal with clean lids and rings. Pressure can for 90 minutes at 10 pounds of pressure.

Nutrition