EASY VEGETABLE BEEF SOUP RECIPE

Lyne Proulx

Here is one of the best soup recipe that will keep you warm this winter!

5 from 1 vote

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Prep Time 5

Cook Time 35

Total Time 35

Course Soup

Cuisine American, Canadian

Servings people

Calories 323 kcal

Equipment

Pot or Dutch oven

Ingredients

1 lb. ground beef
2 cans mixed vegetables or mixed frozen vegetables
2 cans stewed tomatoes minced
4 oz can tomato sauce
2 cubes beef bouillon
salt and pepper

Instructions

Brown meat in a Dutch oven or pot.
Remove excess fat.
Add veggies, stewed tomatoes, and tomato sauce.
When this comes to a rolling boil, add bouillon cubes.
Salt and pepper to taste.
Lower and simmer until you are ready to eat.

Notes

WHAT TO SERVE THE SOUP WITH

Serve the vegetable beef soup with cornbread, biscuits, or crackers.

NOTE

If this is made a day early, the flavour is more distinct. (This is a quick fix for working women.)

HOW TO STORE THE SOUP

Refrigerator: This soup can be stored in a plastic or glass container in the the refrigerator for about 3 to 5 days.
Freezer: You can freeze the soup between two to three months in a plastic or glass container.

Nutrition

Calories: 323kcalCarbohydrates: 29gProtein: 19gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 524mgPotassium: 851mgFiber: 7gSugar: 6gVitamin A: 7511IUVitamin C: 27mgCalcium: 98mgIron: 5mg

Keyword soup, vegetable beef soup, winter soup

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