Don't Wait 'til the Weekend Super Easy Vegetable Beef Soup/Stoup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a quick and easy recipe for really hearty homemade soup that you don't have to wait until the weekend to make. Adding the cream of mushroom soup makes it a thick and creamy stoup , but can be omitted for a more traditional soup. Can be garnished with a little shredded cheese and seasoned croutons, served with cornbread or crusty rolls. Yummy! This recipe makes a large pot to serve a big family or leaves enough to freeze for later. Ingredients:
1 lb ground sirloin |
1 medium onion, finely diced |
2 tablespoons olive oil or 2 tablespoons canola oil |
1/2-1 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon garlic powder |
1 (6 1/2 ounce) can sliced mushrooms, drained |
2 (14 1/2 ounce) cans beef broth |
2 (14 1/2 ounce) cans stewed tomatoes with juice |
2 (11 ounce) cans canned corn niblets |
1 (10 3/4 ounce) can cream of mushroom soup (optional) |
1 (28 ounce) package frozen soup vegetables |
1 (1 1/2 ounce) package beef stew seasoning |
1/2 teaspoon dried basil |
Directions:
1. Heat oil in soup pot or large Dutch oven.
2. Add onion and cook until almost tender.
3. Add ground beef, season with salt, pepper and garlic powder.
4. Brown ground beef, adding sliced mushrooms about halfway through.
5. Once meat is thoroughly browned, drain off any excess fat.
6. Mix stew seasoning with beef broth and add to pot.
7. Add stewed tomatoes, Niblets corn and bring to a boil.
8. Add frozen soup vegetables and dried basil and bring to a simmer, cover.
9. For traditional soup, simmer for 20 minutes or until vegetables are tender (checking the carrots will be a good gauge). OR.
10. For thicker, creamer stoup , simmer for 15 minutes, then stir in cream of mushroom soup. Return to a simmer to heat through or until vegetables are tender (checking the carrots will be a good gauge).
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