Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 1 pound lean ground beef; 1 medium onion, chopped; 1 medium green bell peppers, chopped; 2 (14.5 ounce) cans beef broth; 1 can Red Gold Canned Whole Peeled Tomatoes 28 oz, drained, and cut into bite-sized pieces; 1 cup frozen whole kernel corn; 1 (10 ounce) package frozen mixed vegetables; 3 potatoes, peeled and chopped or 1 cup frozen hash brown potatoes; Salt and black pepper to taste; 1 bay leaf; 1 can Red Gold Fresh Squeezed Canned Tomato Juice 46 oz; 3/4 cup quick cooking barley

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 can Red Gold Canned Whole Peeled Tomatoes 28 oz, drained, and cut into bite-sized pieces
1 cup frozen whole kernel corn
1 (10 ounce) package frozen mixed vegetables
3 potatoes, peeled and chopped or 1 cup frozen hash brown potatoes
Salt and black pepper to taste
1 bay leaf
1 can Red Gold Fresh Squeezed Canned Tomato Juice 46 oz
3/4 cup quick cooking barley

Instructions

Step one

In a large soup kettle brown ground beef, onion and green bell pepper; drain off excess fat. Stir in beef broth, whole peeled plum tomatoes, corn, frozen vegetables, potatoes, salt, black pepper, bay leaf, tomato juice and barley.