Easy Beef & Veggie Soup

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Easy Beef & Veggie

This is a great soup for the upcoming cooler weather - hearty, healthy and =

very quick & easy.

5 cups vegetable broth

8 oz soy crumbles, plain

4 medium red new potatoes, peeled and cubed

1 medium onion, peeled and chopped

1 cup corn kernels (canned or frozen)

3/4 cup peas & carrots mix (canned or frozen, although frozen keeps a good =

color in this soup)

½ cup green beans (canned or frozen)

1 can whole tomatoes (28 oz)- do not drain

Tabasco, to taste

 

For the broth, you can use homemade or instant. I do not use canned as I fi=

nd it is usually not as rich as homemade or instant.

For instant, prepare enough to make 5 cups of broth (follow directions on p=

ackage). Place broth in a medium to large pot.

 

Add potatoes, onions and tomatoes (tomatoes and liquid). Using a spoon or s=

patula, cut the tomatoes in half or thirds, to bring out more of the juice (=

you can do this before adding to the pot, but this way is faster).

 

Bring everything to a boil. Reduce heat and simmer (uncovered) for 30 minut=

es.

 

If you are using frozen vegetables, add at this time and bring to a boil ag=

ain. Reduce heat, cover and simmer for approx. 15 minutes, until veggies are=

almost tender.

 

Add soy crumbles, season with tabasco and simmer for another 5 minutes or u=

ntil vegetables are tender.

 

As broth has so much salt, I never add extra. However, you may season with =

pepper or salt if desired.

 

If you are using canned vegetables, add veggies and soy crumbles after the =

first 30 minutes of cooking. Do not return to boil, but simmer for 5 minutes=

..

 

Season with tabasco or extra salt and pepper, if desired.

Makes approx. 10 cups or 5 main servings.

 

Enjoy!

Catherine

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