Vegetable Beef Soup


  • 4½ cups low-sodium broth
  • ½ cup onion
  • 2 teaspoons Italian Seasoning
  • 1 bay leaf
  • ¼ teaspoon black pepper
  • 10-ounce package frozen mixed vegetables (2 cups)
  • 15-ounce can diced tomatoes
  • 14.5-ounce canned beef or 2 cups cooked, ground meat



  1. Wash hands with warm, soapy water for 20 seconds.
  2. Chop the onion.
  3. In a large saucepan, mix broth, onion, Italian Seasoning, bay leaf, and black pepper. Heat.
  4. Stir in mixed vegetables and beef, but not tomatoes.
  5. Bring to a boil. Reduce heat, cover, and simmer for 6-8 minutes or until vegetables are tender crisp. Remove bay leaf and throw away.
  6. Stir in tomatoes. Heat through.

Makes 8 servings. 

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