Beef & Mixed Vegetable Soup
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
To transform rich beef stew into a veggie-packed soup, we start by thinning out the cooking liquid with some beef broth and canned tomatoes, then mix in frozen mixed vegetables and baby potatoes to make the soup heartier and add more nutrients. Steaming the potatoes in the microwave instead of simmering them in the soup saves on cooking time and helps get dinner to the table a little faster.
Ingredients
Uncooked baby potatoes
8 oz, quartered
Unsalted beef stock
1 cup(s)
No salt added diced tomatoes
1 cup(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Beef & Root Veggie Stew
2½ cup(s)
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
1 cup(s)
Instructions
1
In a medium microwave-safe bowl, combine potatoes and ¼ cup water. Cover and microwave on High until tender, 5 minutes.
2
In a medium saucepan, combine stock, tomatoes, salt, and pepper; bring to a boil over medium-high heat.
3
Transfer the pieces of meat from stew to a bowl and shred into small pieces. Add meat, remaining stew, potatoes, and mixed vegetables to stock mixture; bring to a boil. Reduce heat to medium-low, and cook, uncovered, until vegetables are done, about 5 minutes.
4
Per serving (1½ cups)
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