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homemade Campbell's vegetable beef soup in two white bowls.
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5 from 4 votes

Campbell's Vegetable Beef Soup Easy Copycat Recipe

Hearty homemade soup with tender beef, vegetables, and barley in rich broth. Better than canned with no additives, ready in 3 hours.
Course Soup
Cuisine American
Keyword Campbell’s Vegetable Beef Soup
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 459kcal
Author Stephanie Manley

Ingredients

  • 3 pounds beef stew meat
  • 1/4 cup butter
  • 3 quarts water
  • 1 teaspoon pepper
  • 1 tablespoon salt
  • 1 1/2 cups chopped carrots
  • 1 pound potatoes peeled and cubed
  • 1 cup chopped celery
  • 1/4 cup dried onions
  • 1/2 cup barley
  • 6 cubes beef boullion

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.

Nutrition

Calories: 459kcal | Carbohydrates: 19g | Protein: 49g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 1230mg | Potassium: 801mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4245IU | Vitamin C: 9.6mg | Calcium: 61mg | Iron: 6.5mg
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