I picked up some frozen vegetables today at Walmart and threw some ingredients together for this soup. I was skeptical about it, but the family loved it. Although I had tasted the soup a few times while adding ingredients, I was pleasantly surprised when I tasted the finished product!
The bacon ended up in here because I had some end pieces left in the fridge and besides, bacon makes most anything better! The peperoncini juice is a strange addition, but since I didn’t use canned tomatoes like usual, the juice seemed like a good substitution for the tang of the tomatoes but with an added flavor boost. It worked. Whew!
As always, the ingredient amounts are approximate. 🙂
Beef Vegetable Soup
1 1/2 lbs ground chuck
2 slices bacon, chopped
1 c seasoning blend vegetables (photo below)
32 oz frozen soup vegetables (photo below)
Water (enough to cover and for desired soupiness)
1/4 c Worcestershire sauce
3 – 4 T peperoncini juice
2 t beef bouillon paste (“Better Than Bouillion”)
1 t chicken bouillon paste
1 1/2 t garlic powder
1/4 t Mrs. Dash garlic & herb seasoning
1 t marjoram flakes
1/4 t onion powder
Fresh ground sea salt to taste
Fresh ground pepper to taste
Pinch brown sugar
1. In large stew pot, crumble and brown ground chuck. Drain, if desired.
2. Meanwhile, in separate skillet, sauté chopped bacon.
3. Add seasoning blend to skillet, and sauté until slightly caramelized.
4. Add seasoning blend and bacon to browned meat.
5. Add water, soup vegetables, and seasonings.
6. Bring to boil, reduce heat, and simmer, covered, for about an hour.
Janice Powell 2014