Have your veggies, and eatsoup, too!
This hearty vegetable beef soup is cooked slowly until all the savory flavors and spices are blended.
To make ahead,freezein meal-size portions in large zip-top plastic freezer bags.
To reheat, thaw soup in fridge overnight, and simmer over low, stirring occasionally.
No time for long-simmering meats or slow-cooker soups?
Ingredients
2poundsground chuck
1small sweet onion, chopped
1teaspoontable salt
1/2teaspoonblack pepper
3(14-oz.)
cansreduced-sodium beef broth
3(29-oz.)
cansmixed vegetables with potatoes,drained and rinsed
3(14 1 2-oz.)
cansdiced new potatoes, drained and rinsed
1(15-oz.)
cansweet peas with mushrooms and pearl onions, drained and rinsed
2(26-oz.)
jarstomato, herbs, and spices pasta sauce
1(14 1/2-oz.)
Drain well, and return to Dutch oven.
Stir in salt, black pepper, and beef broth; bring to a boil.
Stir in mixed vegetables and next 4 ingredients.
