Vegetable Soup
This soup is perfect for the cold weather. It comes together quick and easy. It is very fulfilling and will keep you warm. It pairs great with cornbread, or even a sandwich.
Alexis Wilmouth
Dec 15, 2021
1 min read
Ingredients:
- 1 pound ground beef
- 29 ounce can tomato sauce
- 2 15 ounce cans veg-all original mixed veggies
- 15.25 ounce can whole kernel corn
- 14.5 ounce can cut green beans
- 14.5 ounce can peas and carrots
- 15 ounce can diced potatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Directions:
- In a medium skillet on medium-high heat, cook beef until brown. Drain grease and set aside.
- In a large stock pot on medium heat, add all canned ingredients. Do not drain them. Stir well.
- Add in seasonings. Stir well.
- Add in cooked beef. Stir well.
- Increase heat to high and bring to a rolling boil. Decrease heat and simmer for 15-20 minutes.
- Serve warm with cornbread, if desired. Enjoy!
*Store in an airtight container in refrigerator for up to 2 days.
*You can eat after bringing to a boil, if you like. You don't have to simmer, but the longer you simmer, the better the flavor will be.
*I like to add a little Worcestershire sauce in mine, after serving, for some extra flavor. I also like it with a lot of extra pepper in it.