vegetable beef soup
This is a fast and easy recipe I came up with. My family LOVES it. The good thing about this recipe is you can add to it, or take away things you like or don't like. If you don't want meat, then you don't have to use it! I always serve it with some cornbread muffins, but crackers work too! ;-)
prep time
15 Min
cook time
1 Hr 30 Min
method
---
yield
8 serving(s)
Ingredients
- 1 can 14 oz. diced tomatoes
- 1 can cream of mushroom soup
- 1 can (large) mixed vegetables (or use your own fresh garden veggies)
- 1 - large onion chopped
- 8 - beef bouillon cubes (more or less to your taste)
- 1 1/2 pounds beef stew meat
- 1/2 teaspoon vegetable oil
How To Make vegetable beef soup
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Step 1Add some coarse black pepper to the stew meat (to your taste). Don't add salt as beef bouillon cubes will add the salty taste to the soup. Add the oil to a large dutch oven. When oil is hot, add the stew meat and onions. Cook until meat is browned. Add the cream of mushroom soup (then fill the soup can with water and add it to the dutch oven), tomatoes (again, fill that can with water and add to the dutch oven), and mixed veggies (liquid and all). If you use your fresh veggies, add an extra can of water.
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Step 2Bring soup to a boil, then add the beef bouillon cubes one at a time, stirring to dissolve them. You may want to add more or less to your taste.
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Step 3Cover with a lid and simmer on low for 1 1/2 hours. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Soups
Category:
Beef
Category:
Beef Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#easy
Keyword:
#vegetables
Keyword:
#family
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