Alphabet Vegetable-Beef Soup

After browning ground chuck, be sure to drain it well and even pat it with paper towels to remove as much fat as possible.

Yield: 14 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 29%
  • Fat: 4.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.9g
  • Carbohydrate: 16.6g
  • Fiber: 3.2g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 346mg
  • Calcium: 0.0mg


  • 1 pound ground chuck
  • 2 cups low-sodium vegetable juice cocktail
  • 2 (16-ounce) packages frozen vegetable soup mix with tomatoes
  • 2 (14.25-ounce) cans no-salt-added beef broth
  • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes
  • 1/2 cup uncooked alphabet-shaped pasta
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon pepper


  1. 1. Cook ground chuck in a Dutch oven over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
  2. 2. Return beef to Dutch oven. Add vegetable juice cocktail and next 3 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 10 minutes. Add pasta and remaining ingredients to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pasta is done.
  3. Note: Health advisory groups recommend that at least 50 percent of our daily calories come from carbohydrates, so you can feel free to round out most soup or stew meals with bread. French or Italian bread, bagels, breadsticks, toasted pita bread, or warm flour tortillas are good choices because they are all naturally low in fat.
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