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Beefy Vegetable Soup Recipe

  • 500minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 medium onion, chopped

  3. 1 garlic clove, minced

  4. 2 cans (8 ounces each ) tomato sauce

  5. 2 cans (16 ounces each ) kidney beans, rinsed and drained, optional

  6. 1 package (10 ounces) frozen corn

  7. 1 cup shredded carrots

  8. 1 cup chopped green pepper

  9. 1 cup chopped sweet red pepper

  10. 1 cup chopped fresh tomato

  11. 1 tablespoon chili powder

  12. 1/2 teaspoon dried basil

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon pepper Shredded cheddar cheese, BREAKSTONE'S® Sour Cream and tortilla chips, optional

Instructions Jump to Ingredients ↑

  1. In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Yield: 8-10 servings (about 2-1/2 quarts). Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches.

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