30 Minute Vegetable Beef Soup

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“Fresh from Campbell’s Kitchen!”

Prepared In:



  • 1 34

    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

  • 14

    teaspoon dried thyme leaves, overwhelmed

  • 18

    teaspoon ground sunless pepper


  • 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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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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