As a busy working mom, I gravitate toward making meal prep as fast and easy as possible. For me, that means modifying recipes to make them “semi-homemade”, so this is my current version of my Easy Vegetable Beef Soup. Rather than making a pot roast all day in a slow cooker, I use Hormel Beef Tips & Gravy. Using canned tomatoes, green beans and corn make this recipe even faster to prepare! Here’s a link to the Quick Garlic Parmesan Bread I serve with this soup.
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HERE ARE LINKS TO SOME OF THE LESS COMMON INGREDIENTS IN THIS RECIPE:
Better than Bouillon Beef Base – pick up at your local grocery store
Garlic Extra Virgin Olive Oil – my favorite brand, I have to buy it online
Hormel Slow Simmered Beef Tips & Gravy – I love this! Here is another recipe with Hormel Beef Tips & Gravy… Braised Beef and Tortelloni (Olive Garden Copycat)
MY VIDALIA CHOP WIZARD
I also use my Pampered Chef Mix N Chop to break up the Beef Tips & Gravy.
This recipe is the first one I submitted to Foodgawker.com and it was accepted! It’s not easy to be accepted unless you have a very good photo, so I’m thrilled that they posted it!
- 2 cups water
- 2 cups chicken broth (Swanson, full salt)
- 1 envelope Lipton’s Onion Soup Mix (1 oz), blended to a powder in magic bullet
- 4 cups diced red potatoes (1/4 inch cubes)
- ½ cup diced carrots (1/8 inch cubes)
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried basil
- 15 oz can petite diced tomatoes (puree in blender, strain out seeds, then add to soup)
- 2 tablespoons tomato paste
- 3 cloves worth of garlic puree (Gourmet Garden)
- 15 oz can Green Giant kitchen sliced green beans (drained and rinsed)
- 8 oz can Green Giant Steam Crisp Extra Sweet Niblets Corn (drained)
- 15 oz Hormel Beef Tips in Gravy, broken up into bite sized pieces
- 1½ tsp Better than Bouillon Beef Base
- (use more or less, depending on desired salt level)
- I don't like the texture of the onions in the Lipton Onion Soup Mix, so I put it in my Magic Bullet and blend it into a powder.
- Combine first 7 ingredients (water to basil) in a large soup pot and bring to a boil.
- Reduce heat and simmer for 20 to 30 min., until carrots and potatoes are cooked.
- Remove about 2 cups of the soup and puree in a blender, then return to soup (this is to thicken the soup).
- Add pureed/strained tomatoes, tomato paste and garlic.
- Add green beans and corn.
- Simmer for an additional 5 to 10 minutes.
- Add beef tips near the end (so they don't break up too much).
- Taste and add salt or beef bouillon to desired level.