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Quick Veggie Beef Soup
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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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