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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My husband and I love this beef and vegetable-packed soup. Broccoli, turnips or peas also make a nice addition.Marie Freigang, Rocky Mountain House, Alberta Ingredients:
2 quarts water |
3 tablespoons reduced-sodium beef bouillon granules |
1 tablespoon onion soup mix |
2 cans (14-1/2 ounces each) no-salt-added tomatoes, undrained and chopped |
1-1/2 cups cubed cooked roast beef |
2 celery ribs, chopped |
1 medium onion, chopped |
1 cup shredded cabbage |
3/4 cup dried lentils, rinsed |
1/2 cup frozen mixed vegetables |
1/4 cup no-salt-added ketchup |
1 tablespoon uncooked wild rice |
2 garlic cloves, minced |
1/2 teaspoon hot pepper sauce |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. Yield: 12 servings.
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