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Beef Vegetable Soup

Beef Vegetable Soup

10 Hr(s)
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1 serving
Original recipe yields 1 serving
1.5 lb s Stew Meat, browned and drained
1 can whole kernel corn
1 can black eyed peas
1 can sliced carrots
1 lg. can diced tomatoes
1 can Campbell's Tomato Bisque Soup
1/2 cup dried parsley
2 tbs p Worcestershire Sauce
1 tsp black pepper
1 tsp celery seed
1 tsp crushed red pepper
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Let's Make It
Brown and drain stew meat. Add canned goods with their can liquids. Stir in dry ingredients. Add 10 cups water and stir. Bring to a low simmer and heat for 8-10 hours. During the final 30 minutes, add 1/2 cup uncooked rice. Serve hot with crusty bread for dipping.
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