Beef Vegetable Soup

Makes 11 servings, 1 cup per serving

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  • 1 onion, medium
  • 2 potatoes, medium
  • 1 pound lean ground beef
  • 2 cups of tomato juice, low-sodium
  • 2 cups beef broth, low-sodium
  • 1 16 ounce package of frozen mixed vegetables (peas, carrots, corn, lima beans, etc.)
  • 1 cup frozen sliced okra
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  1. Wash your hands well with soap and hot water.
  2. Peel and chop onion.
  3. Wash, peel, and cube potatoes.
  4. Place large stock pot on stove and set heat to medium-high. Add ground beef and onion to the pot. Cook until the ground beef is no longer pink, about 5 minutes.
  5. Drain off the fat and return beef and onion mixture to the pot.
  6. Add remaining ingredients to pot. Bring soup to a boil, then reduce heat and simmer for 20 – 25 minutes, or until the potatoes are tender.
  7. Serve immediately by itself or with your favorite sandwich or wrap.
  8. Refrigerate within 2 hours.

NOTE: To save time, use a frozen vegetable mix that includes potatoes.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.