1.Heat the broth and potatoes in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2.Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
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