Quick Vegetable Beef Soup Recipe

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I send my husband off to the farm every day with lunch in a cooler. It's hard to have a variety of meals, especially hot ones. But a thermos full of this speedy soup keeps him smiling till he returns home!—June Formanek, Belle Plaine, Iowa

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  • 10 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1/3 cup dried minced onion
  • 1 can (46 ounces) tomato juice
  • 2 packages (10 ounces each) frozen mixed vegetables
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper

Directions

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 20-30 minutes or until the vegetables are tender. Yield: 10-12 servings (10 cups).

Nutrition Facts: 1 serving (1 cup) equals 173 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 742 mg sodium, 15 g carbohydrate, 3 g fiber, 15 g protein.

Quick Vegetable Beef Soup published in Country Ground Beef , p25

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