Dont Wait Til The Weekend Super Easy Vegetable Beef Soup/stoup

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Dont Wait Til The Weekend Super Easy Vegetable Beef Soup/stoup

Description

This is a quick and easy recipe for really hearty homemade soup that you don't have to wait until the weekend to make. Adding the cream of mushroom soup makes it a thick and creamy "stoup", but can be omitted for a more traditional soup. Can be garnished with a little shredded cheese and seasoned croutons, served with cornbread or crusty rolls. Yummy! This recipe makes a large pot to serve a big family or leaves enough to freeze for later.

Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min

Ingredients

Serves : 10
  • 1 cinnamon


  • 1 onion


  • 2 olive oil


  • 1⁄2-1 salt


  • 1⁄4 black pepper


  • 1⁄4 garlic powder


  • 1 (6 1/2 ounce) can sliced mushrooms, drained


  • 2 beef broth


  • 2 tomatoes with juice


  • 2 canned corn niblets


  • 1 (10 3/4 ounce) can cream of mushroom soup (optional)


  • 1 (28 ounce) packagefrozen soup vegetables


  • 1 (1 1/2 ounce) package beef stew seasoning


  • 1⁄2 dried basil

Directions

  • Heat oil in soup pot or large Dutch oven.
  • Add onion and cook until almost tender.
  • Add ground beef, season with salt, pepper and garlic powder.
  • Brown ground beef, adding sliced mushrooms about halfway through.
  • Once meat is thoroughly browned, drain off any excess fat.
  • Mix stew seasoning with beef broth and add to pot.
  • Add stewed tomatoes, Niblets corn and bring to a boil.
  • Add frozen soup vegetables and dried basil and bring to a simmer, cover.
  • For traditional soup, simmer for 20 minutes or until vegetables are tender (checking the carrots will be a good gauge). OR.
  • For thicker, creamer "stoup", simmer for 15 minutes, then stir in cream of mushroom soup. Return to a simmer to heat through or until vegetables are tender (checking the carrots will be a good gauge).