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Prep 55min
Total55min
Ingredients10
Servings6
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Ingredients
1
lb ground beef (at least 80% lean)
1
cup chopped onions
2
cups diced peeled russet potatoes (about 1 lb)
1
cup sliced celery
1
bag (12 oz) frozen mixed vegetables
1
carton (32 oz) Progresso™ beef flavored broth
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
tablespoon Worcestershire sauce
3/4
teaspoon salt
1/4
teaspoon pepper
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Steps
1
In 4-quart saucepan or Dutch oven, cook beef and onions over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2
Add remaining ingredients; mix well. Heat to boiling. Reduce heat to medium-low; cover and simmer 18 to 20 minutes, stirring occasionally, until vegetables are tender.
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To Make Ahead and Freeze: Prepare recipe as directed. Cool uncovered in refrigerator 30 minutes. Pour soup into 2-gallon resealable freezer plastic bag, leaving 1/2 to 1 inch at top for expansion; seal. Lay bag flat in freezer. Freeze up to 3 months. To reheat, thaw soup overnight in refrigerator. Pour soup into 4-quart saucepan or Dutch oven. Cook over medium heat 20 to 25 minutes, stirring occasionally, until thoroughly heated.
Russet potatoes are used in this recipe because of their starchiness which is released as the potatoes cook in the broth, becoming part of the foundation of a rich, thick soup.
To change up your soup, swap in ground turkey for the ground beef.
Miss the bun? Bake up some Pillsbury™ refrigerated crescent rolls or biscuits as a side bread to round out your meal.
Want to save a batch for later? You can fill freezer containers with this soup, leaving 1/2 to 1 inch at top of the container for expansion. Freezer food storage bags will work too and is good for for easy freezer organization.
Want to take leftover soup to lunch? Fill canning jars with soup and keep in the refrigerator for up to 3 days. Take off the lid and reheat the soup in the microwave for a tasty lunch with little prep.
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