An easy beef vegetable soup that tastes great on a cold winter day. I like this recipe because it only takes me a few minutes to throw it in a pot and then let it cook.
Most of the fat content would be in the beef.
1 27 ounce can of canned beef
½ head of cabbage
2-32 ounce containers of beef broth
1 28 ounce can of crushed or diced tomatoes
2 cans peas (juice and all)
2 can green beans (juice and all)
2 cans whole kernel corn (juice and all)
2 large onions (quartered)
1 pound of fresh carrots, chopped into ½ inch slices
6-8 potatoes, peeled and cubed
Salt and pepper to your liking.
No nutrition information available
Shred cabbage into bottom of very large pot. Then add all other ingredients except the potatoes. I let the pot simmer for a couple of hours before adding the potatoes as these cook rather quickly and I don’t want them to get mushy. Once you add the potatoes, simmer under the potatoes are tender.
These are the vegetables my family likes. You could add any others your family likes such as celery or lima beans. If you like a more “tomatoey” flavor, add another can of the crushed or diced tomatoes. For those who don’t like cabbage, you can’t really taste the cabbage but vegetable soup isn’t the same without it. Also, this is pretty thick for vegetable soup so, if you like, you could add more beef broth. We like it thick.