Beefy Vegetable Soup

A hearty vegetable soup made with beef broth to give it extra oomph. You can substitute chicken or vegetable broth for the beef broth if desired. Serve with thick slices of grainy bread for an easy and satisfying meal.

• Calories: 237 Calories

Ingredients

• ½ teaspoon salt
• 1 cup shredded Cheddar cheese
• ½ cup chopped onion
• 1 cup chopped celery
• 1 ½ cups diced potatoes
• 1 (15 ounce) can tomato sauce
• ¼ tablespoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 cup chopped fresh green beans
• 1 ½ cups diced carrots
• 1 cup frozen corn kernels
• 1 ½ cups seashell pasta
• 10 cups beef broth

Recipe Instructions

Step 1

In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.

Step 2

Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.