Recipe: Quick Vegetable Soup with Vegetable-Beef Soup Variation
SoupsQUICK VEGETABLE SOUP
1 (14.5-ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (10 ounce) package frozen mixed vegetables
1 1/2 teaspoons beef bouillon granules
1/8 teaspoon freshly ground pepper
Combine stewed tomatoes, tomato sauce, mixed vegetables, 2 cups water, bouillon granules and ground pepper in a Dutch oven or large saucepan. Bring to a boil; cover, reduce heat and simmer for 20 minutes, stirring occasionally. Remove from heat and serve,
VARIATION:
QUICK VEGETABLE-BEEF SOUP
Brown 1/2 to 1 pound of ground chuck in a large skillet, stirring until it crumbles and is no longer pink. Drain. Add to soup and bring to simmer and serve. Or, add leftover, chopped roast beef or chopped, cooked chicken for another variation.
Makes 7 cups
Source: Secrets from the Southern Living Test Kitchens
1 (14.5-ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (10 ounce) package frozen mixed vegetables
1 1/2 teaspoons beef bouillon granules
1/8 teaspoon freshly ground pepper
Combine stewed tomatoes, tomato sauce, mixed vegetables, 2 cups water, bouillon granules and ground pepper in a Dutch oven or large saucepan. Bring to a boil; cover, reduce heat and simmer for 20 minutes, stirring occasionally. Remove from heat and serve,
VARIATION:
QUICK VEGETABLE-BEEF SOUP
Brown 1/2 to 1 pound of ground chuck in a large skillet, stirring until it crumbles and is no longer pink. Drain. Add to soup and bring to simmer and serve. Or, add leftover, chopped roast beef or chopped, cooked chicken for another variation.
Makes 7 cups
Source: Secrets from the Southern Living Test Kitchens
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