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Created by:
Kristy Still
Beef and Veggie Soup
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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!
Nutrition
Serving:
1
Servings
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