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Photo Source: Beef and Veggie Soup on Food Allergy Eats
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.
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!
Beef and Veggie Soup
Ingredients
- 1 lb Ground Beef, Cooked and Drained
- 1 Cup Pasta, Shells, Elbow, or Spirals...I use Tinkyada for gluten free.
- 1 15 oz Can of Tomato Sauce
- 1 10 oz Can of Diced Tomatoes
- 1 14 oz 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
Instructions
- In a large stock pot on medium heat, add in all ingredients except the pasta noodles.
- Let this come to a rolling boil then lower the heat and let simmer for 25-30 minutes or until the veggies are soft.
- Add in the noodles in the last 5-10 minutes of cooking time and continue cooking until noodles are done.
- Serve with a side of cornbread and a sprinkle of parsley. It's always nice to use fresh parsley too!
How many calories do you think is in a serving of the Beef Vegetable soup?
I haven’t added up the calories in this one, so I’m not sure. You can add it up on Myfitnesspal.com, typically it makes 8-10 servings for us.