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

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 310
  • Fat 15g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 65mg
  • Sodium 920mg
  • Potassium 780mg
  • Carbohydrate 20g
  • Fiber 4g
  • Sugars 12g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 170%
  • Vitamin C 90%
  • Calcium 8%
  • Iron 20%