Hearty Vegetable Beef Soup
Are you craving a mouthwatering bowl of homemade soup? Try this smart recipe that uses vegetable juice and beef broth to give you a flavorful soup that's ready just about an hour.
Ingredients
1 tablespoon vegetable oil
0.75 pound boneless beef sirloin steakor top round steak, cut int 1/2-inch cubes
3 cups V8® 100% Vegetable Juice
1.75 cups Swanson® Beef Broth
0.5 teaspoon dried thyme, crushed
0.25 teaspoon ground black pepper
1 medium potato, cut into cubes (about 1 cup)
1 medium carrot, sliced (about 1/2 cup)
1 medium onion, coarsely chopped (about 1/2 cup)
1 stalk celery, thickly sliced (about 1/2 cup)
0.75 pound boneless beef sirloin steakor top round steak, cut int 1/2-inch cubes
3 cups V8® 100% Vegetable Juice
1.75 cups Swanson® Beef Broth
0.5 teaspoon dried thyme, crushed
0.25 teaspoon ground black pepper
1 medium potato, cut into cubes (about 1 cup)
1 medium carrot, sliced (about 1/2 cup)
1 medium onion, coarsely chopped (about 1/2 cup)
1 stalk celery, thickly sliced (about 1/2 cup)
Instructions
Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion and celery in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables are tender.
Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion and celery in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables are tender.
Hearty Vegetable Beef Soup
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Are you craving a mouthwatering bowl of homemade soup? Try this smart recipe that uses vegetable juice and beef broth to give you a flavorful soup that's ready just about an hour.
Ingredients
1 tablespoon vegetable oil0.75 pound boneless beef sirloin steakor top round steak, cut int 1/2-inch cubes3 cups V8® 100% Vegetable Juice1.75 cups Swanson® Beef Broth0.5 teaspoon dried thyme, crushed0.25 teaspoon ground black pepper1 medium potato, cut into cubes (about 1 cup)1 medium carrot, sliced (about 1/2 cup)1 medium onion, coarsely chopped (about 1/2 cup)1 stalk celery, thickly sliced (about 1/2 cup)
Instructions
Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion and celery in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables are tender.
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