Recipe by Campbell's Kitchen
"When you start with Swanson® Beef Broth, you can ladle up flavorful homemade beef and vegetable soup in just 30 minutes."
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1 3/4 cups
Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
potatoes, cut into cubes
cubed cooked beef
V8® 100% Vegetable Juice
1 (8 ounce) can
whole peeled tomatoes, cut up
1 (16 ounce) bag
frozen mixed vegetables
dried thyme leaves, crushed
ground black pepper
a few dashes of hot sauce, add some beef bullion cubes 5 minutes before serving. I do not use frozen veggies, but there would be no reason not to..It is a great winter recipe
The tomato taste was overwhelming! Next time I make it, I will skip the V8 and use more beef broth.
This soup is really good, but I feel like it's missing a taste....like maybe onion or garlic...I can't quite pinpoint it though.
The V8 was overwhelming at first, but once the soup simmered for a couple of hours it was delicious. Also, I used canned potatoes and they worked very well. I will definitely make this again!
Great recipe! Turned out just like my mother makes! Warm for the colder weather, but fun to play up with seasonal vegetables all year round. I also added fresh thyme (which requires nearly triple the dry amount) and bay leaves. With additional veggies and by adding more tomato juice, you get a thicker soup.
This is a good, easy, hearty soup. I made it pretty much as written, except that I added some cooked egg noodles to the pot right before serving. I only had a 12 oz. bag of mixed veggies, so I added some extra frozen green beans to make up for that. Altogether, this was good, but a a bit salty. Not sure if I'd make it again...but thanks for sharing!!!
This was missing something. I think that the V8 was a little overpowering. It seems that this recipe needed a little more meat flavor. I added some Sirachu hot sauce to spice it up when served.
Way too bland.wWill not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Vegetable Beef Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 74
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