Soup season is near! I love fall for many reasons and a few of those would be soup, stew, and chili! I decided that the weather was cool enough to have a soup day recently.
Beef and Veggie Soup
Ingredients:
- 1 lb Ground Beef
- 1 Cup Pasta (Shells, Elbow, or Spirals)
- 1 15oz Can of Tomato Sauce
- 1 10oz Can of Diced Tomatoes
- 1 14oz Can of Beef Broth
- 1/3 Cup of Red Cooking Wine
- 8 Cups of Water
- 1 Small Bag Frozen Mixed Veggies
- 2 Large Potatoes, Cut into chunks
- 1 Beef Bouillon Cube
- 1 Tsp of Parsley
Directions:
Cook the ground beef in a skillet until well done.
When the meat is done, combine the meat along with all other ingredients into a large stock pot. Cook this to a boil and then let simmer for 30 minutes.
This makes enough to feed a small family for at least 4-5 days! I typically will freeze the leftovers after a few days so that we have soup we can warm up on a later date.
Copyright © Mommy Hates Cooking
This makes enough to feed a small family for at least 4-5 days! I typically will freeze the leftovers after a few days so that we have soup we can warm up on a later date.
I used Jiffy Corn Muffin Mix
Find money saving coupons for frozen veggies here.
The perfect start to the fall season!
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