Vegetable Beef Soup
This homemade vegetable soup with beef takes you back to grandma's kitchen in every bite. A one-pot meal that takes shortcuts using frozen vegetables and our whole peel tomatoes for fresh tomato flavor.
1 pound lean ground beef1 medium onion, chopped1 medium green bell peppers, chopped2 (14.5 ounce) cans beef broth1 cup frozen whole kernel corn1 (10 ounce) package frozen mixed vegetables3 potatoes, peeled and chopped or 1 cup frozen hash brown potatoesSalt and black pepper to taste1 bay leaf3/4 cup quick cooking barley
- In a large soup kettle brown ground beef, onion and green bell pepper; drain off excess fat. Sir in beef broth, whole peeled plum tomatoes, corn, frozen vegetables, potatoes, salt, black pepper, bay leaf, tomato juice and barley.
- Heat to boiling; reduce heat and cook for 30 minutes. Remove bay leaf. And cook an additional 30 minutes.