This is a delicious vegetable beef soup recipe that my mom used to make when I was young. I have always loved her soups. When I was able to start cooking by myself, I made this my own by adding and taking items away. Now, my fiancé loves my soups too and he isn't even big on soups. I hope your family enjoys this as much as mine does.

Ingreadient

•  
• 2 (14 ounce) cans beef broth
• 1 ½ pounds beef stew meat, cut into 1/2-inch cubes
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can green beans, drained
• 1 (14.5 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
• ¼ teaspoon garlic powder, or to taste
• ¼ tablespoon onion powder, or to taste
• salt and ground black pepper, to taste

Direction

1. Gather all ingredients.
2. Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
3. Stir corn, green beans, tomato sauce, and tomato paste with the beef.
4. Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Other Recipes