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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time, says Ruby Williams of Bogalusa, Louisiana. I like to serve it with warm corn bread and a fruit salad. Ingredients:
2 cans (14-1/2 ounces each) beef broth |
1 tablespoon worcestershire sauce |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 medium potatoes, peeled and cubed |
6 medium carrots, cut into 1/2-inch slices |
3 cups cubed cooked beef |
2 cups frozen cut green beans, thawed |
2 cups sliced fresh mushrooms |
1 cup frozen peas, thawed |
1 can (15 ounces) tomato sauce |
2 tablespoons minced fresh parsley |
Directions:
1. In a Dutch oven, combine the broth, Worcestershire sauce, mustard, salt and pepper. Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until carrots are crisp-tender.
2. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the vegetables are tender. Yield: 12 servings (3 quarts).
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