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Vegetable Beef Soup

Vegetable Beef Soup by John Carter


64oz. can - Tomato Juice
2 to 3 small onions- chopped
2 to 3 medium potatoes- chopped
2 to 4 carrots- chopped
1 -15oz. can green beans
1 -15oz. can corn
1 -15oz. can lima beans
1 -15oz. can peas
1 -pkg. frozen okra- thawed cut
1 hand full of chick peas [dried]
1 hand full of barley
salt and pepper to taste
Dash of Worcestershire sauce
2 Tbsp. garlic, chopped and diced
beef bullion [beef extract soup base]
- 1 1/2 tsp. per cup of water
1 lb. of ground beef - cooked well/drained


Using a crock pot or large cooking pot that will hold approximately 6 quarts of liquid add the following ingredients:

Open the tomato juice pour into pot or crock pot, fill the empty soup can with water and add 1 1/2 tsp. of bullion per cup of water. [Approx. 9 to 10 tsp.] Pour this liquid into the cooking pot or crock-pot. Add cooked ground beef; and add the hearty vegetables in the pot to cook on desired temperature and time. The last hour or two add in the more tender vegetables to cook. [Okra, barley, carrots] The vegetables you add are completely left up to you
This meal is great for freezing and lasts for several days in the refrigerator. We eat our soup with rice and sometimes crackers or rolls.

*Tip, if the soup seems low on liquid add more water and beef bullion following the 1-cup to 1 tsp. measure. I had to add 5 to 6 cups more for the following days meal.

Serving Size:

8 servings

My Recipes & Genealogy by Janet ©1996 - 2017