Vegetable Beef Soup

This vegetable soup has minimal prep and nearly cooks itself! Toss in the ingredients and let it cook on your stove top for a hearty, satisfying meal. It will take you back to Grandma's kitchen.

Vegetable Beef Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound lean ground beef

  • 1

    medium onion, chopped

  • 1

    medium green bell peppers, chopped

  • 2

    (14.5 ounce) cans beef broth

  • 1

    (28 ounce) can Redpack® Whole Peeled Plum Tomatoes in Puree, drained and cut into pieces

  • 1

    cup frozen whole kernel corn

  • 1

    (10 ounce) package frozen mixed vegetables

  • 3

    potatoes, peeled and chopped or 1 cup frozen has brown potatoes

  • Salt and black pepper to taste

  • 1

    bay leaf

  • 1

    (46 ounce) can tomato juice

  • ¾

    cup quick cooking barley

Directions

In a large soup kettle brown ground beef, onion and green bell pepper; drain off excess fat. Sir in beef broth, whole peeled plum tomatoes, corn, frozen vegetables, potatoes, salt, black pepper, bay leaf, tomato juice and barley. Heat to boiling; reduce heat and cook for 30 minutes. Remove bay leaf. And cook an additional 30 minutes. Nutrition Calories: 210 | Fat: 5.0g | Trans Fats: 0g | Cholesterol: 25mg | Sodium: 820mg | Carbohydrate: 28g | Fiber: 2g | Protein: 12g


Nutrition

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