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Chunky Vegetable Beef Soup for a Crowd

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Serves: 20

Cooking Time: 35 min

What You'll Need:
  • 2 pounds ground chuck
  • 1 small sweet onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 (14-ounce) cans low-sodium beef broth
  • 3 (29-ounce) cans mixed vegetables with potatoes, rinsed and drained
  • 3 (14-1/2-ounce) cans diced new potatoes, rinsed and drained
  • 1 (15-ounce) can sweet peas with mushrooms and pearl onions, rinsed and drained
  • 2 (26-ounce) jars tomato, herbs, and spices pasta sauce
  • 1 (14-1/2-ounce) can diced tomatoes with sweet onion, undrained
What To Do:
  1. Cook ground chuck and onion in batches in a large soup pot or Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to pot. Stir in salt, pepper and beef broth; bring to a boil.
     
  2. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.
     
Notes

This soup makes almost 2 gallons, so unless you're feeding a very hungry crowd, you're gonna have leftovers. Place a large resealable plastic freezer bag in a large glass measuring cup, and fold down the top edge of the bag (to stabilize bag while filling). Fill with meal-sized portions. Seal bag, removing as much air as possible. Repeat using as many bags as you need; label and freeze up to 3 months. Thaw in the fridge.

OOH ITS SO GOOD!

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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