Vegetable Beef Soup

We had homemade vegetable beef soup for supper last night and I wanted to share my recipe with y’all. This is always a big hit at my house and a great way to keep warm on a cold winter evening.

Vegetable Beef Soup Recipe

Feeds 3 or more people.

What You Need:

* 4ibs hamburger or turkey burger
* 4 bags of frozen PICSWEET vegetables for soup or substitute with vegetables of choice
* 4 cans of mushrooms (optional)
* 1 can of tomato juice
* 1 family size can of tomato soup
* 1 pinch of sugar
* season with salt to taste

Directions:

Fry hamburger/turkey burger in water and then drain. Set aside.
Use a large soup pot and fill halfway with water, add frozen vegetables and canned mushrooms. Add 2 tablespoons of vegetable oil or canola oil and cook until vegetables are thawed and tender. 

Drain only half of the water you have left in the pot (leave some for flavor). Then add meat, tomato juice, tomato soup and a pinch of sugar. Let simmer until soup begins to boil. 

Salt to taste. (Don’t forget to stir salt in as you add it.) If some people in your household can’t eat salt then allow them to season their individual servings.

Serve and enjoy!

You can freeze leftovers.

*FYI: Why a pinch of sugar? Sugar helps the tomato juice and vegetables not to be so acidic. Less acidic means easier on sensitive stomachs. It doesn’t take much sugar so it doesn’t effect the taste of your food. Literally, one pinch is all you need.

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