Beef Vegetable Soup
- SERVES
- 4
- COOK TIME
- 30 Min
Here's an all-time classic that's good anytime, but especially on a chilly, autumn day. With some crusty bread and a salad, you've got a whole meal. And the best part is, you can use your leftover meats in place of the top round.
What You'll Need
- 1 pound beef top round or top sirloin steak, cut into 1-1/2-inch cubes
- 1 3/4 cups beef broth
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 packages (16 ounces each) frozen mixed vegetables
What to Do
- In a large saucepan, combine all of the ingredients and bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the meat is tender.
Notes
Any kind of mixed vegetables will work, and because there are so many different blends to choose from, that makes it even easier to include everyone's favorites.
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