September 2012

Vegetable Beef Soup Sans Beef


4 cups water

3 10 1/2 oz cans low sodium beef broth (or use beef bouillon)

1 tsp dried oregano

1/2 tsp dried marjoram

1/4 tsp black pepper

2 bay leaves

2 cups chopped tomatoes OR one 14 1/2 oz can diced tomatoes

1 clove garlic, minced

10 oz whole kernel corn

1 1/2 cups cubed, peeled potatoes

1 cup green beans

1 cup sliced carrots

1 cup sliced celery

1/ cup chopped onion


1. In a large cooking pot stir in water, beef broth, oregano, marjoram, pepper, and bay leaves.

2. Bring to boiling then reduce heat to simmer.

3. Stir in tomatoes, corn, potatoes, green beans, carrots, celery, and onion. Return to boiling.

4. Cover and simmer for about 30 minutes (or until veggies are tender).


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