Soups, Stews and Chili Recipe ✶ Homemade Vegetable Beef Soup

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Ingredients

• 1 ½ pounds beef stew meat, cut into 1/2-inch cubes
• 2 (14 ounce) cans beef broth
• 1 (15 ounce) can green beans, drained
• 1 (15.25 ounce) can whole kernel corn, 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

Cooking Directions

1. Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
2. Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail 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.

Nutrition Facts

• calories177.5
• carbohydrateContent18.3 g
• cholesterolContent35.9 mg
• fatContent4.6 g
• fiberContent3.3 g
• proteinContent16.7 g
• saturatedFatContent1.7 g
• sodiumContent987.9 mg
• sugarContent7.6 g