Vegetable Beef Soup
20m
Prep Time
1h
Cook Time
12
Servings
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.
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
COPY INGREDIENTS
1 pound lean ground beef1 medium onion, chopped1 medium green bell peppers, chopped2 (14.5 ounce) cans beef broth1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz, drained, and cut into bite-sized pieces1 cup frozen whole kernel corn1 (10 ounce) package frozen mixed vegetables3 potatoes, peeled and chopped or 1 cup frozen hash brown potatoesSalt and black pepper to taste1 bay leaf1 (46 ounce) can Red Gold® Fresh Squeezed Tomato Juice 46 oz3/4 cup quick cooking barley
Instructions
- 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.
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