Beef & Mixed Vegetable Soup
4
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, then mix in frozen vegetables, baby potatoes, and canned tomatoes to add more nutrients and change up the flavor. Use the power of the microwave to flash-steam hardy veggies, like potatoes, to shorten the total cooking time. It’s a great way to get dinner on the table faster.
Ingredients
Uncooked baby potatoes
8 oz
Unsalted beef stock
1 cup(s)
No salt added diced tomatoes
1 cup(s)
Kosher salt
0.5 tsp
Black pepper
0.25 tsp
Beef & Root Veggie Stew
2.5 cup(s)
Frozen mixed vegetables
1 cup(s)
Instructions
1
In a medium microwave-safe bowl, combine the potatoes and ¼ cup water. Cover and microwave on High until the potatoes are tender, 5 minutes.
2
In a medium saucepan, combine the broth, tomatoes, salt, and black pepper and bring to a boil over medium-high heat.
3
Transfer the pieces of beef from the stew to a plate. Shred the beef into small pieces. Add the shredded beef, remaining stew, potatoes, and frozen vegetables to the pan and bring to a boil over high heat. Reduce heat to medium-low and cook, uncovered, until the vegetables are heated through, about 5 minutes.
4
Serving size: 1½ cups
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