Cooks tip – be sure to taste the soup before adding any salt – canned beef broth is particularly salty and you will probably not need to add more. Because it freezes well and candy quickly reheat it this is an excellent meal to make ahead.
Vegetable Beef Soup
One serving calories 194
protein 19g carbohydrate18g cholesterol 37mg sodium 850 mg
Prep time 3 minutes cooking time 35 minutes
1 pound lean ground beef
1 Medium size yellow onion, sliced
4 cups canned beef broth
1 can ( 14 ½ or 16 ounces) Stewed tomatoes
1 package (16 ounces) frozen mixed vegetables such as broccoli, carrots, and cauliflower
1 cup fresh or frozen corn kernels
½ teaspoon dried basil, crumbled
Salt and pepper t5o taste
In a sauce pan, cook ground beef and sliced onion over medium heat, stirring , until the beef is well browned and the onion is tender, about 10 minutes.
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Stir in broth, stewed tomatoes, mixed vegetables, corn, and basil; season with salt and pepper. Cover and cook to a boil over high heat.
Lower the heat ; simmer until vegetables are tender, stirring occasionally, 10 to 15 minutes.
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