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New Bride's Vegetable Beef Soup Recipe

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This recipe for New Bride's Vegetable Beef Soup, by , is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Robison


1 lb ground beef
1 small onion, chopped
1 (10.75 oz) cans tomato soup
2 small russet potatoes, peeled and cut into medium dice
1 (15 oz) can sliced carrots, drained and rinsed
1 (15 oz) can green beans, drained and rinsed
1 (15 oz) can whole kernel corn, drained and rinsed
1 (16 oz) can Navy beans, drained and rinsed
1 (14.5 oz) can dice dtomatoes
Salt and freshly ground black pepper
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh basil

Cook the beef in a large stockpot over medium heat until it starts to turn brown, about 3 minutes.
Drain the fat from the pot. Add the onion and cook until softened, about 5 minutes. Stir in the tomato soup. Fill each can with water and add it to the pot. Add the potatoes, carrots, green beans, corn, navy beans and tomatoes. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low, cover and simmer for 40 minutes.
Just before serving, stir in the fresh herbs. Season with more salt and pepper if needed.




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