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
Details
Servings 12
Preparation time 20mins
Cooking time 80mins
Adapted from redpack.com
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
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