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Classic Beef Vegetable Soup



4 massive russet potatoes, peeled and cubed

3 massive carrots, peeled and sliced

1 massive onion

4 cups frozen inexperienced beans

4 cups frozen corn

4 cups tomato juice

2 cups of water

½ pound floor beef

2 bay leaves

½ teaspoon garlic powder

2 bay leaves


In a big saucepan, mix potatoes and carrots, onion, salt and pepper.

Add 4 cups of water and convey to a boil

Cowl the pot, cut back the warmth to simmer

Simmer 25 minutes or till greens are tender.

Add the remainder of the components and proceed to simmer for one more 25 minutes

Stir sometimes

Take away the bay leaves earlier than serving the soup

Take pleasure in!

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