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top view of beef vegetable soup in cream colored bowl
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Beef Vegetable Soup

Soup does not have to be complicated to taste great. This Beef Vegetable Soup uses a lot of help from cans but still tastes homemade.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 322kcal
Author Foodtastic Mom

Ingredients

  • 1 tbsp vegetable oil
  • 1/2 sweet onion finely chopped
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp thyme
  • 1 tbsp tomato paste
  • 1 can (10 oz) beef consommé
  • 2 cups leftover cooked shredded beef (pot roast)
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 can (15 oz) cut green beans drained
  • 1 can (15 oz) sliced carrots drained
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) petite cut diced tomatoes drained

Instructions

  • In a soup pot heat the oil over medium heat. Add the onion and cook for a few minutes until starting to soften.
  • Add the salt, smoked paprika, thyme and tomato paste. Cook, stirring constantly, for about 1 minute.
  • Add the beef consommé, shredded beef and bay leaf. Bring to a simmer.
  • Add the drained vegetables (green beans, carrots, corn and tomatoes) and vegetable broth. Stir well and bring to a simmer again. Remove the bay leaf, adjust seasonings if necessary and serve.

Nutrition

Calories: 322kcal