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    You are in: Home / Southern / Quick Vegetable Beef Soup Recipe
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    Quick Vegetable Beef Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Marg (CaymanDesigns)'s Note:

    I am new to making soup with leftovers and what's in the cupboard but this is one I came up with that we all really enjoyed. A tasty, nutritious lunch or light supper that is ready in less than 30 minutes!

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    Units: US | Metric


    1. 1
      Place 1 cup beef stock and 1 cup water in sauce pan.
    2. 2
      Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes.
    3. 3
      While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave.
    4. 4
      When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth.
    5. 5
      Add enough water to cover the meat and veggies with broth. Stir to combine.
    6. 6
      Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.

    Ratings & Reviews:

    • on January 23, 2013

      Sooo good on a cold day! its fast, easy and super yummy! Making this for the second time tonight and I have a very excited man waiting on it.

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    • on September 27, 2008

      This is an amazing soup. So easy and so good! I'm still marvelling over it. I was out of shredded beef so I bought one of those prepared and refrigerated roasts and shredded part of it. I also you baby Yukon potatoes which I left unpeeled and quartered. The whole soup just hit the spot, not just for me but for the neightbors I shared it with. Thanks for a keeper recipe.

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    • on November 06, 2005


      marg,i just wanted to tell you that this soup was very good!!! i made the soup just a little quicker than the recipe stated, i had leftover veggies already in the "fridge" and some leftover roast in the freezer.i didn't have the red potatoe, i just used a couple of medium sized russets. i cheated on the broth, i used three beef boullion cubes and three cups of water and only 2 cups of the water that was in the recipe.i added pepper to taste after it was finished. i served it with onion bread Onion Bread,that i had spread a little margarine and garlic powder. as you will be able to tell in the picture i left it under the broiler to long :)but it was still good. this is going to be a regular in our home thank you for posting.

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    Nutritional Facts for Quick Vegetable Beef Soup

    Serving Size: 1 (636 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 177.3
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 485.2 mg
    Total Carbohydrate 38.0 g
    Dietary Fiber 8.0 g
    Sugars 4.7 g
    Protein 7.4 g

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