Savory Vegetable Beef Soup
This quick and flavorful soup incorporates cooked beef—easily transforming leftover roast beef into a new dish in 20 minutes cooking time.
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 (8-ounce) can diced tomatoes with juice
1 (16-ounce) bag frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
- Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
- 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.
Makes 6 servings.
Recipe and photograph provided courtesy of www.SwansonBroth.com and www.CampbellsKitchen.com; through ARAcontent.