Super-Easy Vegetable Beef Soup


Fall’s dynamic trio—a bowl of homemade organic soup, a tossed salad, and a loaf of crusty bread or homemade biscuits—is hard to beat on a chilly autumn evening. 


Creating this filling dinnertime soup couldn’t be easier. Prep time is only 10 minutes, cook time is 20 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store. 


Savory Vegetable Beef Soup 

Makes 6 servings

1¾ cups organic beef broth
2 medium organic potatoes, cut into cubes
1 cup cubed organic beef (already cooked; a leftover roast works perfectly)
3 cups organic tomato-based vegetable juice (like V8)
1 can (about 8 ounces) organic whole peeled tomatoes, cut up
1 bag (16 ounces) frozen organic mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper

  1. Place the broth and potatoes in a 4-quart saucepan, and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes, or until the potatoes are tender.
  2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper into the saucepan.
  3. Cover and cook for 15 minutes, or until the vegetables are tender. 

Recipe courtesy of Swanson’s Organic Broth. Photo courtesy of ARA.

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