15 minutes is all the prep time you’ll need to get this 1-hour dinner simmering. If you don’t have a Dutch oven, you can cook the dish in a large stockpot or soup pot. This beef vegetable soup is the ultimate comfort food to help keep you warm on a chilly winter night. Pro tip: Make a double batch so you can enjoy some now and freeze the leftovers for a quick meal on a busy weeknight.
Makes 18 cups
1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned.
2. Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally, 55 to 60 minutes or until potatoes are tender.
Note: For testing purposes only, we used Knorr Chicken Bouillon cube.