Enjoy a warm bowl of soup filled with meat and vegetables? This soup is perfect for you, so easy to put together, and you can enjoy a bowl of soup the fills your belly and warms the heart. Ron Shiflet graciously created this.
Campbell’s Vegetable Beef Soup
Campbell’s Vegetable Beef Soup
You can make Campbell’s Vegetable Beef Soup at home with this copycat recipe.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 459kcal
Ingredients
- 3 pounds stew meat
- 1/4 cup butter
- 3 quarts water
- 1 teaspoon pepper
- 1 tablespoon salt
- 1 1/2 cups chopped carrots
- 1 pound potatoes peeled and cubed
- 1 cup chopped celery
- 1/4 cup dried onions
- 1/2 cup barley
- 6 cubes beef boullion
Instructions
- Brown the meat in butter. Add all other ingredients. Pressure cook this for 20 minutes. Or you can simmer in a crock pot on low for several hours, or cook in a large pot on the stove over low heat for 2 to 3 hours.
Nutrition
Calories: 459kcal | Carbohydrates: 19g | Protein: 49g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 1230mg | Potassium: 801mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4245IU | Vitamin C: 9.6mg | Calcium: 61mg | Iron: 6.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!
Gail says
Don’t feel obligated.
Elizabeth in Chittenango says
I made my own broth from leftover bones of a rib roast. I roasted them and then boiled them for an hour. It yielded 4 cups of broth which I used and to which I added the rest of the recipe. It was better than canned soup could ever be.
Thanks for this recipe!!!
Stephanie says
I bet your soup was heavenly!
Phil Laytio says
This is close but lacks also the peas, green beans and a good dose of MSG.
Liz Nelson says
I love this soup! I will try this and see how it comes out!