The Pioneer Woman Tasty Kitchen
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Ryne’s Vegetable Beef Soup

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Prep:

Cook:

Level: Easy

System:

6

Description

My husband makes a killer veggie beef soup! You can also do a plain veggie soup if you nix the beef. Or you can add other grains. Very flexible and cheap!

Ingredients

  • 2 quarts Bottle Of Campbell's Tomato Juice
  • 2 bags 12 Oz. Each, Frozen Vegetable Soup Vegetables (or Mixed Veggies)
  • ½ teaspoons Red Pepper Flakes
  • 1 teaspoon Ground Mustard (OPTIONAL)
  • 1 teaspoon Dried Leaf Oregano
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 pound Ground Beef/Turkey/Chicken (optional If You Want Vegetarian)
  • 2 teaspoons Tony Chachere's Creole Seasoning (seasoning For The Meat, Optional)

Preparation

Note: these measurements are good, but you can also season to taste. You can also add any grain, pasta, or do plain veggie soup with this recipe. It is very flexible.

1. Pour the juice into a large soup pan and bring it to a boil on medium-high or high.

2. Then add all of the frozen vegetables and bring it back to a boil.

3. Add the seasonings and lower the heat to medium letting it simmer for 5 minutes.

4. If using meat, brown the meat in a skillet over medium heat and add Tony Chachere’s Creole seasoning if you want. When meat is browned, drain off the grease.

5. Add the meat to the soup, and let the soup simmer on low for 10 minutes.

6. Serve and enjoy! Goes well with a basic Southern-style cornbread.

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