Quick and Easy Beef Veggie Soup

A warm, satisfying soup for a cold winter day. Loaded with veggies and extra flavor from bottled tomato/vegetable juice.

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Ingredients:

• 1-2 lbs beef, diced (you can use leftovers from a roast, stew meat already cut up, etc)  
• 1 cup large dice (or chunked) carrots
• 3/4 cup large dice celery
• 3/4 cup large dice onion (1-2 med onion)
• 1 can each green beans, whole kernel corn, peas, diced tomato (and other canned veggies if desired)
• 2-3 cups beef broth
• 1 large can tomato/vegetable juice  
• Salt and pepper to taste
• 3 bay leaves
• Garlic powder
• 2-3 Tbsp oil

Method

Brown or heat beef in a large soup pot. Add carrot, onion and celery and continue to heat. Add canned veggies, juice and all. Add tomato/vegetable juice and beef broth until pot is filled to within 2 inches of top. Add 3 bay leaves and season to taste with garlic powder, salt and pepper. Simmer until everything is heated thoroughly.

Notes: If this is too large an amount, use half of most of the ingredients and small sized cans of the veggies. If the soup has an slight acidic taste, add a pinch or two of sugar. This is a good soup to put in a slow cooker and simmer all day, or heat and eat if time is short.

Number of servings: 6-8

Submitted By: Wifeo
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