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Campbell’s Vegetable Beef Soup
You can make Campbell’s Vegetable Beef Soup at home with this copycat recipe.
Course
Soup
Cuisine
American
Keyword
Campbell’s Vegetable Beef Soup
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
8
Calories
459
kcal
Author
Stephanie Manley
Ingredients
▢
3
pounds
beef 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 in a skillet over medium-high heat.
On the Stovetop:
Place the browned meat in a large pot or Dutch Oven. Add the remaining ingredients. Cook over low heat for 2 to 3 hours.
In a Crockpot Slow Cooker:
Cook on low for 4 to 6 hours.
In an Instant Pot Pressure Cooker:
Cook on high for 20 minutes. Perform a manual release.
Nutrition
Calories:
459
kcal
|
Carbohydrates:
19
g
|
Protein:
49
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Cholesterol:
148
mg
|
Sodium:
1230
mg
|
Potassium:
801
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
4245
IU
|
Vitamin C:
9.6
mg
|
Calcium:
61
mg
|
Iron:
6.5
mg
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@CopyKatRecipes
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