Vegetable Beef Soup

By Golfwidow7

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.

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
• 3/4 cup quick cooking barley

Preparation

Step 1

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