Vegetable-Beef Soup

Name: Vegetable-Beef Soup
Ingredients: 1 pound lean beef tips; 2 (14 1/4-ounce) cans no-salt-added beef broth; 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained; 2 (16-ounce) packages frozen mixed vegetables; 1 cup frozen whole-kernel corn; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

8 ingredients

1 steps

Ingredients

1 pound lean beef tips
2 (14 1/4-ounce) cans no-salt-added beef broth
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
2 (16-ounce) packages frozen mixed vegetables
1 cup frozen whole-kernel corn
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Directions

1

Brown beef in a Dutch oven over medium-high heat, stirring frequently. Add broth and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 20 minutes.