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Hearty Beef & Veggie Soup

Hearty Beef & Veggie Soup

Here is a family favorite meal in a bowl–and it makes enough for leftovers!


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20 min
Prep Time
45 min
Total Time
6
servings

Ingredients

Soup

1 pound lean ground beef  

5 cups beef broth

3 cups frozen O'Brien hash brown potatoes

1 cup frozen mixed vegetables (corn, peas, carrots and green beans)  

1/2 cup ketchup

1/2 teaspoon salt

1/4 teaspoon pepper

Cheese Toast

6 slices English muffin toasting bread, crusts trimmed, cut in half

2 tablespoons Land O Lakes® Butter, melted

3 (3/4-ounce) slices Land O Lakes® Deli American, sliced into quarters diagonally (12 triangles)

 

 *Substitute lean ground turkey or Italian sausage for the hamburger; drain well. **Substitute your favorite mixed frozen vegetables.

How to make

  1. STEP 1

    Place ground beef in 4- to 6-quart saucepan; cook over medium-high heat, stirring occasionally, 5-8 minutes or until no longer pink. Drain well.

  2. STEP 2

    Add all remaining soup ingredients; stir well. Cook over medium-high heat 10-15 minutes or until mixture comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, 10-15 minutes or until vegetables are tender.

  3. STEP 3

    Heat 12-inch nonstick skillet over medium-high heat. Brush both sides of bread slices with melted butter; place into skillet. Cook just 2-3 minutes or until bottoms are golden brown. Turn bread slices over; top each slice with 1 cheese triangle. Cover; let stand 1 minute or until cheese melts.

  4. STEP 4

    Ladle soup into individual serving bowls; serve each with 2 cheese toasts.

Nutrition (1 serving)

540 Calories
29 Fat (g)
70 Cholesterol (mg)
1630 Sodium (mg)
45 Carbohydrates (g)
2 Dietary Fiber
25 Protein (g)
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