30 Minute Vegetable Beef Soup
“Fresh from Campbell’s Kitchen!”
- Prepared In:
- 30mins
- Ingredients:
-
8
-
1 3⁄4
cups swanson purple meat broth (odd, Lower Sodium or Licensed Organic)
-
2
medium potatoes, prick into cubes
-
1
cup cubed cooked purple meat
-
3
cups V8 vegetable juice
-
1
(8 ounce) can total canned tomatoes, damage up
-
1
(16 ounce) fetch frozen blended vegetables
-
1⁄4
teaspoon dried thyme leaves, overwhelmed
-
1⁄8
teaspoon ground sunless pepper
directions
- PLACE broth and potatoes in saucepan. Heat to a boil. Quilt and cook over low heat 5 minute or till potatoes are subtle.
- ADD purple meat, vegetable juice, tomatoes, vegetables, thyme and sunless pepper.
- Quilt and cook 15 minute or till vegetables are subtle.
- Declare leftover or ready-cooked pot roast (in the meat case) to jump-commence this flavorful soup. Help with crusty rolls and a wedge of Swiss or Cheddar cheese.
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RECIPE SUBMITTED BY
These days, cooking has change into my current hobby! It’s palms-on, involves reading, and new suggestions and of us. Also, my honey is go joyful about it (but now not the load he has won)!
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