Semi-Homemade Vegetable Beef Soup
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
- 1/2 cup diced carrots 1/8 inch cubes
- ½ teaspoon Italian seasoning
- 1/4 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
- 1 1/2 tsp Better than Bouillon Beef Base
- use more or less, depending on desired salt level
Instructions
- 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.