The Pioneer Woman Tasty Kitchen
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Quick Veggie Beef Soup

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Level: Easy

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Description

A comforting blend of vegetables and beef that will warm your tummy in 30 minutes! This is a great use of leftover potroast.

Ingredients

  • 14-½ ounces, weight Diced Tomatoes
  • 1 cup Chopped Onion
  • 1 Tablespoon Fresh Garlic
  • 16 ounces, weight Bag Frozen Mixed Vegetables (carrots, Green Beans, Peas And Corn)
  • 1 cup Chopped Green Cabbage
  • 1 teaspoon Dried Thyme
  • 1 quart Chicken Stock (I Use Low Sodium)
  • 12 ounces, fluid V8 Juice
  • 1-½ cup Water
  • 2 Tablespoons Beef Better-Than-Bouillon
  • 1 pound Leftover Pot Roast, Cut Into Bite Size Chunks
  • 1 teaspoon Sriracha (optional)

Preparation

1. Place the tomatoes, onion, and garlic in a food processor and process until smooth.

2. Empty tomato mixture into a large pot. Add mixed vegetables, cabbage, thyme, chicken stock, V8, water, and beef bouillon. Bring to a low boil, then add the beef and Sriracha.

3. Continue to cook for about 10 minutes, or until vegetables are tender. Season to taste with salt and pepper.

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