Yum... you can ladle up this flavorful, homemade beef and vegetable soup in just 30 minutes.
Ingredients
- 1 3/4 cups Swanson® Beef Broth or 100% Natural, 50% Less Sodium Beef Broth
- 2 each medium potato, cut into cubes (about 2 cups)
- 1 cup cooked beef cubes
- 3 cups V8® 100% Vegetable Juice
- 1 cup cut up canned whole tomatoes
- 1 bag (16 ounces) frozen mixed vegetables (carrots, green beans, corn, peas)
- 1/4 teaspoon dried thyme, crushed
Instructions
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Tips
- Dietary Exchange: 1 Starch, 3 Vegetable, 1 Lean Meat
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Step 1
Heat the broth and potatoes in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
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Step 2
Stir the beef, vegetable juice, tomatoes, vegetables, thyme and 1/8 teaspoon ground black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
