Beef Vegetable Soup
The cold snap this winter has been relentless. Between Arctic winds and brutal wind chills, it’s felt like the Polar Vortex moved in for an extended stay. Living in Ohio, I’m used to snow and cold, but the recent temperatures with wind chills dropping toward negative forty or fifty degrees Fahrenheit were an extreme even for me.
On days like these we naturally stay inside as much as possible and bundle up when we must go out. I layered clothing like it was my full-time job—undergarments, leggings, a tank top, pants, shirt, sweater—and then the heavy coat, boots, hat, scarf, and gloves for outdoors. It wasn’t glamorous, but it kept me warm enough to do what I had to do, including my full-time responsibilities that required braving the weather.
Cold weather always makes me crave a big pot of soup. Soup warms you from the inside out and is easy to prepare in large batches, which is perfect for hectic days when you want something comforting and ready to go. Last week I made a large pan of beef vegetable soup and ate it every day for lunch. I portioned it into containers to take to work, which made lunchtime much easier and more satisfying.
Beef Vegetable Soup Recipe
Ingredients
- 1 can (46 oz) tomato & vegetable juice
- 1 package (10 oz) frozen mixed vegetables
- 1 lb beef tips
- 4 oz miniature pasta shells
Instructions
- Trim and cut the beef tips into roughly 1/2-inch pieces for tender, bite-sized chunks.
- Place the tomato & vegetable juice, frozen mixed vegetables, and beef pieces into a large 5-quart slow cooker.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender and flavors have blended.
- Cook the pasta shells separately according to package directions and stir them into the soup just before serving to keep them from becoming overly soft.
Make it a meal: Serve with warm biscuits and a crisp side salad. For a heartier lunch, pair the soup with a simple sandwich.
Variations: Any small pasta shape can replace the miniature shells—use what you have on hand, like ditalini or small macaroni.
Approximate nutritional information: Servings per recipe: 12. Per serving approx.: Calories 497, Fat 4g, Cholesterol 16mg, Sodium 939mg, Carbohydrates 83g, Protein 24g.
I appreciate this recipe for its simplicity and minimal prep time. Using pantry staples like tomato and vegetable juice together with frozen mixed vegetables speeds things along and still delivers deep, homey flavors. The most hands-on step is boiling the pasta at the end, which only takes minutes.
There’s something comforting about a pot of soup simmering on the stove while the wind howls outside. A large batch like this is especially handy because people tend to help themselves to a bowl every time they pass the kitchen. Making a big pot ensures there’s plenty left for dinner and for lunches throughout the week.
What’s your favorite winter soup to make?
