Don't Wait 'til the Weekend Super Easy Vegetable Beef Soup/Stoup

"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."
 
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photo by Shelley Lee photo by Shelley Lee
photo by Shelley Lee
photo by Shelley Lee photo by Shelley Lee
Ready In:
50mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Heat oil in soup pot or large Dutch oven.
  • Add onion and cook until almost tender.
  • Add ground beef, season with salt, pepper and garlic powder.
  • Brown ground beef, adding sliced mushrooms about halfway through.
  • Once meat is thoroughly browned, drain off any excess fat.
  • Mix stew seasoning with beef broth and add to pot.
  • Add stewed tomatoes, Niblets corn and bring to a boil.
  • Add frozen soup vegetables and dried basil and bring to a simmer, cover.
  • For traditional soup, simmer for 20 minutes or until vegetables are tender (checking the carrots will be a good gauge). OR.
  • 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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