Serves: 18
Total Calories: 119
Brown meat in large soup pot until uniform in color. Drain off any excess fat. Add onion, tomato juice, beans, carrots, mixed vegetables, corn, and water. Bring to boil and reduce heat to low. Cook, stirring occasionally, until vegetables are done (approximately 1 – 1 1/2 hours). Add peas and pasta to meat mixture. Simmer approximately 30 minutes.
In separate pot, bring potatoes to a boil; take off heat and allow to stand. Add drained potatoes and any seasonings to soup pot, and simmer until ready to serve. If container is crowded, wait until the peas and pasta are added to add water, but bring soup to high and heat thoroughly before returning to simmer. (You may have to add more water when reheating.)
This Vegetable Beef Soup recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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