Don't Wait 'til the Weekend Super Easy Vegetable Beef Soup/Stoup
photo by Shelley Lee
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 453.59 g ground sirloin
- 1 medium onion, finely diced
- 29.58 ml olive oil or 29.58 ml canola oil
- 2.46-4.92 ml salt
- 1.23 ml black pepper
- 1.23 ml garlic powder
- 184.27 g can sliced mushrooms, drained
- 2 (822.13 g) can beef broth
- 2 (822.13 g) can stewed tomatoes with juice
- 2 (623.68 g) can canned corn niblets
- 304.75 g can cream of mushroom soup (optional)
- 793.78 g package frozen soup vegetables
- 42.52 g package beef stew seasoning
- 2.46 ml dried basil
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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RECIPE SUBMITTED BY
Shelley Lee
United States