Tomato and Beef Soup Recipe

Tomato and Beef Soup Recipe

  • 2 (14.5 ounce) cans beef broth
  • 2 celery ribs, chopped
  • 2 large carrots, sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 (46 fluid ounce) bottle V-8 juice
  • 1 (14.5 ounce) can Italian diced tomatoes, undrained
  • 1 (6 ounce) can Italian tomato paste
  • 2 tablespoons sugar
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons beef bouillon granules
  • 1 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 2 cups cubed cooked beef
  • 2 cups small pasta shells, cooked and drained
  1. In a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through.
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