Hearty Vegetable Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Hearty Vegetable Soup

Katie Mundt


My daughter's 2nd or 3rd grade class made this a bunch of years ago, (daughter is now 30).

I had to tweak it a bit to make it better (or at least my own). Not even sure if I know what the original recipe was now!

A great hearty soup for a cold day.

pinch tips: Flour, Eggs & Breading Techniques




30 Min


2 Hr


2 lb
lean ground beef
1 can(s)
v-8 juice (large can)
1 can(s)
crushed tomatoes (large can)
2 Tbsp
worcestershire sauce
2 c
carrots, chopped
2 c
cabbage, shredded
1 c
celery, chopped
onion, chopped
bay leaf, dried
2 Tbsp
sweet basil
1 Tbsp
garlic powder
beef bouillon, cubes (wylers has no msg)!
1/2-2 c
water (to taste)

Directions Step-By-Step

Brown the ground beef in a large pot & drain if you don't use a lean meat. I use 93% lean so I don't drain it.

While the meat is browning, chop all the vegies.
Add the rest of the ingredients to the pot and stir it up good. Bring to a boil then turn down low, cover and simmer for a couple of hours. I do take the lid off and give it a stir every 1/2 hour or so.
Begin to smell all the wonderful aromas coming from your kitchen!

You can use anywhere from 1/2 cup to 2 cups of water, depending on how 'strong' it tastes to you. Start out with 1/2 cup then taste it after 2 hours and decide from there.


About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Healthy
Hashtags: #vegetables, #hearty