Vegetable Beef Soup

Photo: AspiringCook

Yield: 6 servings ( Serving Size: 1/2 cup )
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  • 1 3/4 cup(s) beef broth, reduced sodium
  • 2 cup(s) potatoes diced
  • 1 cup(s) stew beef cubed
  • 3 cup(s) vegetable juice
  • 1 can(s) whole tomatoes chopped
  • 1 bag(s) (16 oz) frozen mixed vegetables thawed
  • 1/4 teaspoon(s) thyme
  • 1/8 teaspoon(s) black pepper


  1. 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. 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.
September 2013

This recipe is a personal recipe added by AspiringCook and has not been tested or endorsed by MyRecipes.

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