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Easy Vegetable Beef Soup




Source of Recipe


Internet


List of Ingredients




1 - 46oz can tomato juice
2 - 14½oz cans plain unseasoned tomatoes (chopped)
2 - Tbsps Mexene Chili Powder
2 - tsp salt (more or less to taste)
2 - tsp black pepper
2 - 10½ oz cans Progresso Minestrone Soup (or one 19oz can)
1 - can yellow corn (drained)
1 - can cut green beans (drained)
1 - cup seashell pasta (elbow macaroni or any other pasta)
1½ - 2 lbs lean ground beef, browned and drained


Recipe



Combine all ingredients in a 4½ or 5 quart crock pot. Simmer for 2-3 hours on high, then switch to low. Stir occasionally. Pasta will hold its shape better if you wait and add one hour before serving. A delicious meal when served with cornbread or crackers. This soup will keep in the refrigerator for several days and individual servings can be re-heated in the microwave. (You may need to add a few tablespoons of water). You can also prepare this soup on the stovetop in a five or six quart stock pot instead of an electric crock pot. You should not allow the soup to boil.