Monday was a snow day. So I made a pot of my mom’s Beef Vegetable Soup, with a twist. I substituted some Spicy Italian Sausage that I had leftover in the freezer for some of the beef, and the result was a mouth watering, sinus clearing, and very warming and satisfying dinner. And it was so easy!
So if you find yourself shivering, make a big pot of this soup and get warm.
1/3 lb. spicy Italian sausage, bulk
1/3 lb. lead ground beef
1 cup onion, chopped
1 clove garlic, minced
2 cups beef broth
2 cups water
15-17 oz. V8 Original Vegetable Juice, low sodium
1 (12 oz.) bag frozen mixed vegetables
Salt & Pepper to taste
In a large dutch oven, brown the sausage, beef and onion together until no longer pink, crumbling the meat as it cooks. Add the garlic and saute for 30 seconds. There shouldn’t be much fat at the bottom of the pot if you used lean sausage and beef, but if if there is more an a few teaspoons, pour it off.
Add the broth, water, vegetable juice and mixed vegetables. Bring to a boil and simmer for 10-15 minutes until the vegetables are tender. Adjust seasoning with salt and pepper if needed. Ladle hot soup into bowls and enjoy!
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