While on a walk the other day, I was amazed at all the beautiful fall colors. Red, bright yellow, flaming orange, and still a tinge of green here and there. While most areas have trees with no leaves left, ours seem to be hanging on for a little longer. I swear the tree out front changed color overnight!
When the weather turns a bit cooler, there’s nothing better than a warm soup full of veggies and tummy warming comfort. This soup should fit the bill! I used some leftover pot roast to make this soup, but you can use leftover steak, ground beef, or canned (just rinse it really well first to remove most of the salt).
This recipe came together in 30 minutes. Weeknight meal! Hooray! I served it with slices of warm bread and butter. I hope it warms your tummy as well as it did ours.
Quick Veggie Beef Soup
- 14.5 oz. can diced tomatoes
- 1 cup chopped onion (about 1 medium)
- 1 Tbsp garlic
- 1 (16 oz.) bag mixed vegetables (carrots, green beans, peas and corn)
- 1 cup chopped cabbage
- 1 tsp thyme
- 1 quart chicken stock
- 12 oz. (1-1/2 cups) V8 juice
- 1-1/2 cups water
- 2 Tbsp Beef Better-Than-Bouillon
- 1 lb leftover roast, steak, ground beef, or canned beef, cut into bite-size chunks
- 1 tsp sriracha (optional)
- Place the tomatoes, onion, and garlic in a food processor and process until smooth.
- Empty tomato mixture into a large pot. Add mixed vegetables, cabbage, thyme, chicken stock, V8, water, and beef bouillon. Bring to a low boil, then add the beef and sriracha.
- Continue to cook for about 10 minutes, or until vegetables are tender. Season to taste with salt and pepper.
This soup is even better the next day! 😀