Beef-Vegetable Soup
(For Sarah's Vegetable Soup, go to post for October 15, 2015 and find it there.)
This is a little different than Sarah's Beef Vegetable Soup because this soup is a little lighter and creamier, and uses vegetables that have the seasoning in the package.
It's a wonderful soup, so get out those soup bowls and enjoy this with a salad, and some fresh bread. You can start the soup 30 to 40 minutes before you are ready to eat, so it's great for a quick lunch.
The recipe:
8 ounces of ground sirloin, lean ground beef or chopped, leftover steak (if using leftover steak, make sure you add the bone)
1/4 cup diced onion
32 ounces beef broth
2 teaspoons beef base (for extra flavor)
1 (14.5 ounce) can petite tomatoes
3 medium potatoes, peeled and cubed
8 ounces (1/2 package)Trader Joe's Vegetable Melange with seasoned butter sauce
1 1/2-2 cups green peas
1 (15.25 ounce) can cream style corn
1/4 cup diced onion
32 ounces beef broth
2 teaspoons beef base (for extra flavor)
1 (14.5 ounce) can petite tomatoes
3 medium potatoes, peeled and cubed
8 ounces (1/2 package)Trader Joe's Vegetable Melange with seasoned butter sauce
1 1/2-2 cups green peas
1 (15.25 ounce) can cream style corn
Cook ground beef and onion until beef is cooked through. (If using cooked steak, add all ingredients except corn, with the steak). Add beef broth, beef base, tomatoes, and vegetables. Cook on medium heat until all vegetables are tender. Add creamed corn and simmer for another 5 minutes. Serve.
