Vegetable Beef Soup for Two - Master Cookbook Recipe # 637
This "scaled-down" version of the classic Vegetable Beef Soup is perfect for a cozy night in. It’s a hearty, healthy meal that packs all the flavor of a big pot into a size that's just right for two (with maybe a little left over for lunch!). Using ground chuck makes it quick to prep, and the V8 juice adds a wonderful depth to the broth.
This is recipe #637 in Tammy’s Master Cookbook.
Ingredients
- 1/2 lb Ground chuck, browned and drained
- 1 Russet potato, peeled and chopped
- 1 large Carrot, peeled and cut into rounds
- 1/4 cup Onion, chopped
- 2 cups Frozen mixed vegetables (or whatever you have on hand!)
- 1 cup V8 or mixed vegetable juice
- 1 cup Water
- 14.5 oz can Diced tomatoes
- 1 tsp Mrs. Dash Original Blend
- To taste Salt and black pepper
Instructions
- Brown the Meat: In a small pot or skillet, brown the ground chuck until fully cooked. Drain off the grease well.
- Combine Ingredients: In a medium stockpot, combine the cooked beef, chopped potato, carrots, onion, and frozen vegetables.
- Add Liquids & Seasoning: Pour in the V8 juice, water, and the entire can of diced tomatoes. Stir in the Mrs. Dash, salt, and pepper.
- Slow Simmer: Bring the soup to a light boil, then immediately turn the heat down to your lowest setting. Cover and simmer for at least 1 hour. This long, slow simmer is what makes the vegetables tender and the broth rich.
- Serve: Taste one last time for seasoning and serve hot in your favorite bowls.
Notes
Tammy’s Tips
This is a great "clear out the fridge" recipe! If you have a bit of fresh cabbage, some green beans, or extra peas, throw them in,the more the merrier. To make it a true Southern meal, serve this with a hot pan of cornbread for dipping. Even though it's a smaller batch, it still freezes beautifully if you want to save a portion for later!