Easy Vegetable Soup
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
Ingredients
- 1 pound ground beef
- 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
Reviews
A very easy and delicious between vegetable and taco soup!
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.
This soup is quick and easy with just enough zing.
My family LOVES this soup. The taco season I chose was a little bitty but even through they don't do spicy, they still loved this!