Semi-Homemade Vegetable Beef Soup
 
 
Author:
Ingredients
  • 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)
Instructions
  1. 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.
  2. Combine first 7 ingredients (water to basil) in a large soup pot and bring to a boil.
  3. Reduce heat and simmer for 20 to 30 min., until carrots and potatoes are cooked.
  4. Remove about 2 cups of the soup and puree in a blender, then return to soup (this is to thicken the soup).
  5. Add pureed/strained tomatoes, tomato paste and garlic.
  6. Add green beans and corn.
  7. Simmer for an additional 5 to 10 minutes.
  8. Add beef tips near the end (so they don't break up too much).
  9. Taste and add salt or beef bouillon to desired level.
Recipe by The Root Family Review at https://www.rootfamilyreview.com/239-2/