Recipes & Cooking Dinner & Meal Ideas Soup & Chili Soup Vegetable-Beef Soup 3.6 (37) 2 Reviews Serve this hearty yet healthy Vegetable-Beef Soup with a slice of corn bread or a piece of baguette to soak up every last drop of the delicious classic vegetable soup broth. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Rate PRINT Share Trending Videos Close this video player Prep Time: 25 mins Cook Time: 1 hr 25 mins Total Time: 1 hr 50 mins Servings: 8 Yield: 13 cups Jump to Nutrition Facts Ingredients 1 ½ pound boneless beef chuck roast, cubed, or beef stew meat 1 tablespoon cooking oil 4 14 ounce can beef broth 1 teaspoon dried oregano, crushed ½ teaspoon dried marjoram, crushed ¼ teaspoon black pepper 2 bay leaves 2 cup chopped, peeled tomato (2 large) or one 14 12-ounce can diced tomatoes, undrained 1 10 ounce package frozen whole kernel corn 1 ½ cup cubed, peeled potatoes (2 medium) 1 cup frozen cut green beans 1 cup sliced carrot (2 medium) 1 cup sliced celery (2 stalks) ½ cup chopped onion (1 medium) Directions In a 6- to 8-quart Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven. Stir in beef broth, oregano, marjoram, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Discard bay leaves. If necessary, skim fat . Stir in tomato, corn, potato, green beans, carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 25 minutes more or until vegetables are tender. Makes 8 servings (13 cups) Rate It Print Nutrition Facts (per serving) 208 Calories 6g Fat 19g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 208 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 52mg 17% Sodium 821mg 36% Total Carbohydrate 19g 7% Total Sugars 5g Protein 22g 44% Vitamin C 14.8mg 16% Calcium 40.4mg 3% Iron 3.4mg 19% Potassium 769mg 16% Folate, total 36.3mcg Vitamin B-12 2.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.