Vegetable Beef Soup I Chef John Recipes

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Vegetable Beef Soup I

"A hearty, easy soup for any time."

Ingredients :

• 2 quarts tomato juice
• 1 (16 ounce) package frozen mixed vegetables
• 3 potatoes, cubed
• 2 pounds cubed beef stew meat
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt to taste
• ground black pepper to taste

Instructions :

Prep : 10M	Cook : 12M	Ready in : 3H20M

• Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.
• Meanwhile, brown beef in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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