Chunky Beef Vegetable Soup
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 10 servings (about 2-1/2 quarts).
For a satisfying lunch or dinner, serve bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. —Lorraine Caland, Shuniah, Ontario
Ingredients
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2 cups Tomato Ground Beef Mix
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3 cups tomato juice
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2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
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2 medium potatoes, peeled and cubed
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2 celery ribs, thinly sliced
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2 large carrots, grated
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1 cup fresh or frozen peas
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1 teaspoon sugar
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1/4 cup uncooked long grain rice
Directions
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1.
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.
Nutrition Facts
1 cup: 149 calories, 3g fat (1g saturated fat), 16mg cholesterol, 618mg sodium, 23g carbohydrate (8g sugars, 3g fiber), 9g protein.
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