Pantry Vegetable (Beef) Soup
My mother-in-law gave this recipe to me shortly after I got married, many years ago.
I have to admit I was surprised, because she it one of those people that makes almost everything from scratch.
I love this soup recipe, because it taste like home made, but it is easy and quick to make.
I still keep the ingredients on hand, in the pantry, ready to make on a crisp autumn or winter day. It goes really good with home made bread!
- 1 can Veg All
- 1 can Tomato Soup
- 1 can Diced Tomatoes
- 1 can Diced Potatoes
- 1 pack Lipton Onion Mushroom Soup Mix
- 1 pack or cube Beef Bouillon
- Parsley Flakes
- Lawry’s Seasoned Salt
- Salt & Pepper
- 1 pound Ground Beef
Leave the beef out for vegetable soup.
Season to taste, with parsley flakes, seasoned salt and salt & pepper.
If you don’t like diced tomatoes, use 2 cans of tomato soup instead.
Try different flavors of Lipton Soup Mix to see which you like best.
Add barley, rice or pasta for extra flavor. You may need to adjust cook time.
Double the cans and add more meat for more servings.
- Put all ingredients except ground beef in a large pot or crock pot.
- Brown the ground beef and add to the soup.
- Add 2 – 3 cups of water.
- On stove top bring to a boil and then simmer 30 minutes or longer to flavor everything. In a crock pot cook on high 3.5 to 4 hours or on low 6 to 7 hours.
Serves 6 – 8 people