Vegetable Beef Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
A very simple soup recipe made from canned roast beef and veggies is simple and delicious. Cook's Note: If you don't have dehydrated celery, chop up one celery stalk and add it to the pot with the onion in the beginning then proceed with the recipe as written. If you want to add more flavor, a bit of basil, oregano, or your favorite spices can be added to the soup. We thing that this soup tastes even better on the second day. Total Cost of Recipe: $7.17 or $0.90 per serving.
  • 2 tablespoons olive oil ($0.28)
  • 1 large onion, chopped ($0.19)
  • 1 (12 ounce) can roast beef with beef broth ($3.75)
  • ¼ cup freeze dried or dehydrated celery pieces ($0.75)
  • 2 (15 ounce) cans of reduced sodium mixed vegetables ($1.00)
  • 2 (14.5 ounce) cans no salt added diced tomatoes ($1.18)
  • 4 cups water
  • ¼ teaspoon black pepper ($0.02)
  1. Heat oil in a saucepan.
  2. Add chopped onion, and saute until it becomes translucent.
  3. Add canned roast beef and the liquid to the pan.
  4. Add the cans of mixed vegetables and diced tomatoes and stir to combine.
  5. Add 4 cups water and the black pepper.
  6. Mix well to combine.
  7. Heat over medium heat until soup comes to a boil.
  8. Reduce heat and simmer for 15 minutes to allow flavors to become fully combined.
  9. Serve in bowls.
Recipe by Patty Cake's Pantry at