Vegetable Beef Soup

  • Servings: 8
  • Difficulty: Medium


  • 2 pound ground beef.
  • 1 medium onion, chopped.
  • 1 can (46 oz.) tomato juice.
  • 1 can (28 oz.) diced tomatoes, undrained.
  • 1 cup sliced mushrooms, drained.
  • 2 cups frozen cut green beans.
  • 2 cups each finely chopped celery, cabbage and carrots.
  • 2 tsp dried oregano.
  • 1 tsp dried basil.
  • 1/2 tsp garlic powder.
  • 1 tsp salt.
  • 1/2 tsp pepper.


  1. In a Dutch oven or soup kettle, cook the beef and onion over medium heat until meat is no longer pink; drain.
  2. Stir in the remaining ingredients. Bring to a boil.
  3. Reduce the heat; cover and simmer for 2 hours.

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