This was really simple to make. I would omit the potato next time and use an egg noodle or other small noodle, just because my family won't eat potato in soup. I added 2 beef bouillion too. It's suggested to serve with salad and a side of crusty bread. Enjoy!!
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Hearty Vegetable Beef Soup
from Campbell's Kitchen
Prep Time: 15 min.
Cook Time: 45 min.
1 tablespoon vegetable oil
3/4 pound boneless beef sirloin steak or beef top round steak, cut into 1/2-inch cubes
3 cups V8® 100% Vegetable Juice
1 3/4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
1/2 teaspoon dried thyme leaves, crushed
1/4 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)
1. 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.
2. 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.
Makes: 4 servings (2 cups each).
**********************************************************
Hearty Vegetable Beef Soup
from Campbell's Kitchen
Prep Time: 15 min.
Cook Time: 45 min.
1 tablespoon vegetable oil
3/4 pound boneless beef sirloin steak or beef top round steak, cut into 1/2-inch cubes
3 cups V8® 100% Vegetable Juice
1 3/4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
1/2 teaspoon dried thyme leaves, crushed
1/4 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)
1. 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.
2. 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.
Makes: 4 servings (2 cups each).
