30 Minute Vegetable Beef Soup - cooking recipe

Ingredients

1 3/4 cups swanson beef broth (regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 vegetable juice
1 (8 ounce) can whole canned tomatoes, cut up
1 (16 ounce) bag frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper

Preparation

PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
Cover and cook 15 minute or until vegetables are tender.
Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.