Red Meat and Vegetable Soup

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Red Meat and Vegetable Soup

Submitted By: Beverly Hiett
Cook Time 30 minutes
Total Time 30 minutes
Servings 12 cups


  • 1 lb Red meat beef, venison, moose, bison, etc.
  • 3 tbsp Dehydrated diced carrots
  • 3 tbsp Dehydrated sliced celery
  • 3 tbsp Dehydrated sliced tomatoes or diced
  • 3 tbsp Crushed dehydrated spinach
  • 3 tbsp Dehydrated chopped green pepper
  • 2 whole Chopped garlic cloves
  • 1 cup Pearled barley Diced potatoes or macaroni are also good substitutes.
  • 2 quart Beef broth
  • 3 tbsp Sugar
  • 3 tbsp White vinegar
  • 3 tbsp Olive oil
  • 10 oz V8 juice
  • 4 cups Tomato juice


  • Heat olive oil on med-high.
  • Sauté garlic cloves until aromatic.
  • Add and brown 1 lb red meat (beef, venison, moose, bison etc.) Pour in 1 qt beef broth.
  • Pour in 1 qt. beef broth.
  • Start sprinkling in dehydrated veggies. (May decide to add a bit more after all liquids are in).
  • Add potato, pearl barley or macaroni.
  • Add juices.
  • Simmer until veggies are tender. Taste and add vinegar and sugar to your taste. Start with 1 tsp. each. I like about 2 Tbs. in mine. Perhaps a bit more vinegar.
  • Let simmer for about 20 minutes after veggies are done. If possible, let sit in fridge overnight.