Beef Soup

  • Yield 6 to 8 servings

To get an assortment of vegetables into our three sons, I experimented with vegetable juice. This is the favorite recipe of all.


1 1/2 pounds lean ground beef
1 minced garlic clove
1 large onion, chopped
1 quart vegetable juice
1 tablespoon brown sugar
1 bay leaf
2 (10 3/4-ounce) cans cream of celery soup (do not dilute)
2 cups thinly sliced carrots
1 cup thinly sliced celery
3/4 teaspoon salt
3/8 teaspoon pepper


  1. Cook ground beef, garlic, and onion together. Drain and put in large soup pot.
  2. Add juice, sugar, bay leaf and cream of celery soup.
  3. Microwave carrots and celery until tender. Add to soup mixture.
  4. Simmer for 1/2 hour. Add salt and pepper.

Tips From Our Test Kitchen: You could add almost any vegetable you’d like to this soup. Or, add some pasta the last 7 minutes of cooking.

—Kaye Breckenridge, Tingley, IA



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