Easy Vegetable Soup Recipe

Easy Vegetable Soup Recipe photo by Taste of Home

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We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri

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Easy Vegetable Soup Recipe

Prep: 5 min. Cook: 30 min.

Yield: 10-12 Servings

5 30 35

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired. Yield: 10-12 servings (2-3/4 quarts).

Nutritional Facts 1 serving (1 each) equals 145 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 573 mg sodium, 18 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Easy Vegetable Soup in Taste of Home Ground Beef Cookbook , p139

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Easy Vegetable Soup

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Reviewed on Mar. 21, 2013 by Jessistove

The base for this recipe is awesome. Didnt care for frozen veggies in the first batch so hence the four stars. For second batch, used canned veggies, used more taco seasoning (because I like the heat), and simmered for two hours. Was pretty amazing with these changes unless you dont mind frozen veggies. Cant beat the flavor for the simplicity.