This bold beef and vegetable soup made from a rich, slow-simmered beef broth is one of Betty's Best!
Make beef and broth ahead! This saves time finishing the soup before dinner, and chilling the broth lets the fat rise to the surface and solidify, making it easier to skim and discard.
Use 1 cup each frozen whole kernel corn, cut green beans and green peas instead for the ear of corn, 1-inch pieces of green beans and shelled green peas. Add potatoes, tomatoes, carrot, celery, onion and pepper to beef broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in frozen vegetables. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables are tender.
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