5 from 12 votes
Campbell’s Vegetable Beef Soup
This hearty soup features beef stew meat browned and simmered with carrots, potatoes, celery, dried onion, barley, beef bouillon, salt, and pepper. The slow cooking process develops rich beef flavor and tender vegetables, resulting in a comforting broth with a satisfying blend of textures. The use of barley adds a subtle chewiness and helps thicken the soup naturally.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings:
8
Calories:
459 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 pounds beef stew meat
- 1/4 cup butter
- 3 quarts water
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 1/2 cups carrot chopped
- 1 pound potato peeled and cubed
- 1 cup celery chopped
- 1/4 cup onion dried
- 1/2 cup barley
- 6 cubes beef bouillon
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.
Cup of Yum
Nutrition Information
Calories
459kcal
(23%)
Carbohydrates
19g
(6%)
Protein
49g
(98%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
148mg
(49%)
Sodium
1230mg
(51%)
Potassium
801mg
(17%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
4245IU
(85%)
Vitamin C
9.6mg
(11%)
Calcium
61mg
(6%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 459
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 49g | 98% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 148mg | 49% |
| Sodium | 1230mg | 51% |
| Potassium | 801mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4245IU | 85% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 61mg | 6% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.