Flavorful and delicious, this vegetable beef soup can be made on the stovetop or in a slow cooker, and any left over soup tastes even better the next day!
It’s been ridiculously cold this week, so I decided to make some vegetable beef soup. This soup is a “cousin” of my Spicy Hamburger Vegetable Soup but is a bit quicker to throw together and not quite as spicy.
Note: I use College Inn Bold Stock tender beef broth, which is recommended by Cook’s Illustrated based on their taste tests. The other recommended beef broth was Rachael Ray Stock-in-a-Box all natural beef flavored broth.
The perfect addition to this soup is this JalapeÃ±o Pimento Cheese Cornbread or your favorite cornbread. This keeps well for a day or two in the fridge, and leftovers are just as good or better since flavors have time to meld.
Hope you and your family enjoy this! Thanks so much for stopping by. Be blessed, and stay savvy!
Serving Size: 1
Amount Per Serving: Calories: 1372 Total Fat: 59g Saturated Fat: 16g Cholesterol: 360mg Sodium: 4936mg Carbohydrates: 68g Sugar: 32g Protein: 147g