Beefy Vegetable Soup Recipe

Beefy Vegetable Soup Recipe photo by Taste of Home

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For a satisfying lunch or dinner, Lorraine serves bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day.

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Beefy Vegetable Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 10 Servings

10 25 35

Ingredients

2 cups Tomato Ground Beef Mix
3 cups tomato juice
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 medium potatoes, peeled and cubed
2 celery ribs, thinly sliced
2 large carrots, grated
1 cup fresh or frozen peas
1 teaspoon sugar
1/4 cup uncooked long grain rice

Directions

In a large saucepan, combine the beef mix, tomato juice, consomme, potatoes, celery, carrots, peas and sugar. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and rice are tender. Yield: 8-10 servings (about 2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 149 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 618 mg sodium, 23 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Beefy Vegetable Soup in Quick Cooking March/April 2001, p36