Hearty Vegetable Beef Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This soup is packed with flavor. Thanks to convenience products, itâs perfect for a weeknight supper, but it would also make a tasty lunch some snowy Saturday. âJoanne Meehan, Shippensburg, Pennsylvania Ingredients:
1 package (17 ounces) refrigerated beef roast au jus |
2 cans (14-1/2 ounces each) italian diced tomatoes, undrained |
1 package (16 ounces) frozen mixed vegetables |
5-1/2 cups water |
1/4 teaspoon salt |
1-1/2 cups uncooked mini penne pasta |
Directions:
1. Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil.
2. Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender. Yield: 8 servings (2-1/2 quarts).
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