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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J

Vegetable Beef Soup

  • RP_VegBeefSoupAlt2
PREP: 20 minutes
COOK: 1 hour
SERVINGS: 12
This vegetable soup has minimal prep and nearly cooks itself! Toss in the ingredients and let it cook on your stove top for a hearty, satisfying meal. It will take you back to Grandma's kitchen.

Ingredients

1 pound lean ground beef
1 medium onion, chopped
1 medium green bell peppers, chopped
2 (14.5 ounce) cans beef broth
1 (28 ounce) can Redpack® Whole Peeled Plum Tomatoes in Puree, drained and cut into pieces
1 cup frozen whole kernel corn
1 (10 ounce) package frozen mixed vegetables
3 potatoes, peeled and chopped or 1 cup frozen has brown potatoes
Salt and black pepper to taste
1 bay leaf
1 (46 ounce) can Sacremento® Tomato Juice
3/4 cup quick cooking barley

Directions

  • In a large soup kettle brown ground beef, onion and green bell pepper; drain off excess fat. Sir in beef broth, whole peeled plum tomatoes, corn, frozen vegetables, potatoes, salt, black pepper, bay leaf, tomato juice and barley.
  • Heat to boiling; reduce heat and cook for 30 minutes. Remove bay leaf. And cook an additional 30 minutes.

Nutrition

Calories: 180 | Fat: 2.5g | Trans Fats: 0g | Cholesterol: 25mg | Sodium: 840mg | Carbohydrate: 27g | Fiber: 5g | Protein: 13g | Vitamin A: 25% | Vitamin C: 40% | Calcium: 4% | Iron: 15%

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