Canned tomatoes and frozen vegetables make this ground beef soup fast and easy to make. Serve it for dinner with corn bread or crackers.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.

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  • Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.

  • In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

Nutrition Facts

290 calories; fat 11g; cholesterol 71mg; saturated fat 4g; carbohydrates 21g; insoluble fiber 3g; protein 24g; vitamin a 2186.6IU; vitamin c 19.5mg; sodium 713mg; calcium 80.8mg; iron 3.4mg.
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Reviews

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