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| Vegetable Beef Soup I |
"A hearty, easy soup for any time."
Ingredients :
- 2 quarts tomato juice
- 1 (16 ounce) package frozen mixed vegetables
- 3 potatoes, cubed
- 2 pounds cubed beef stew meat
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt to taste
- ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 3H20M |
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- Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.
- Meanwhile, brown beef in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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