Yield
3 quarts.

How to Make It

Place beef broth in a large saucepan; bring to a boil. Add tomato and remaining ingredients. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally. To serve, remove and discard bay leaf.

Chef's Notes

To Freeze: Place 3 cups soup in each of 4 labeled airtight containers. Freeze up to 1 month.

To Serve Two: Thaw 1 (3-cup) container in refrigerator or microwave oven. Place soup in a medium saucepan. Cover and cook over medium heat until thoroughly heated, stirring occasionally.

Cooking Light Light Cooking for Two

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