Quick Veggie Beef Soup

Name: Quick Veggie Beef Soup
Ingredients: 14-1/2 ounces, weight Diced Tomatoes; 1 cup Chopped Onion; 1 Tablespoon Fresh Garlic; 16 ounces, weight Bag Frozen Mixed Vegetables (carrots, Green Beans, Peas And Corn); 1 cup Chopped Green Cabbage; 1 teaspoon Dried Thyme; 1 quart Chicken Stock (I Use Low Sodium); 12 ounces, fluid V8 Juice; 1-1/2 cup Water; 2 Tablespoons Beef Better-Than-Bouillon; 1 pound Leftover Pot Roast, Cut Into Bite Size Chunks; 1 teaspoon Sriracha (optional)

12 ingredients

3 steps

Ingredients

14-1/2 ounces, weight Diced Tomatoes
1 cup Chopped Onion
1 Tablespoon Fresh Garlic
16 ounces, weight Bag Frozen Mixed Vegetables (carrots, Green Beans, Peas And Corn)
1 cup Chopped Green Cabbage
1 teaspoon Dried Thyme
1 quart Chicken Stock (I Use Low Sodium)
12 ounces, fluid V8 Juice
1-1/2 cup Water
2 Tablespoons Beef Better-Than-Bouillon
1 pound Leftover Pot Roast, Cut Into Bite Size Chunks
1 teaspoon Sriracha (optional)

Directions

1

1. Place the tomatoes, onion, and garlic in a food processor and process until smooth.
2

2. 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.
3

3. Continue to cook for about 10 minutes, or until vegetables are tender. Season to taste with salt and pepper.