Recipe by PTRULL
"Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over."
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lean ground beef
4 (15 ounce) cans
4 (16 ounce) cans
ground black pepper to taste
salt to taste
I substitute cubed pieces of steak instead of hamburger meat and I add a few more potatoes. The smell will make your house smell like grandmothers! Makes a bunch too. Thanks Pam!
very good,easy too!!
I used diced tomatoes with various spices and also vary the mixed vegetables. Easy and great!
I used a package of country style frozen vegetables instead of the canned to reduce the amount of sodium, excellent recipe.
This is the 1st recipe I've found worthy enough of a review! Excellent, easy and VERY satisfying. As with most soups, it's better the next day so make in advance. The only thing I added was a couple of dashes of hot sauce to my bowl (personal preference). Makes alot, even scaled down, so invite a crowd. Great recipe. Thanks for sharing!!
This is a great recipe. It was quick, cheap, and easy. I did add some potatoes that I had on hand but it would of been fine without the potatoes. Perfect recipe for a busy mom.
Very good and easy1 I used frozen veggies instead of canned and just added water.
Really enjoyed this and appreciate others feedback. Thanks to all.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Vegetable Beef Soup
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 108
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