Vegetable Beef Soup

Vegetable Beef Soup
  • 6 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 20 oz
    (568 mL)

    condensed beef broth, canned

  • 10 oz
    (284 mL)


  • 2

    medium potatoes, cubed

  • 18 oz
    (500 g)

    frozen mixed vegetables

  • 1 cup
    (250 mL)

    diced tomatoes with herbs, canned, not drained

  • 1 cup
    (250 mL)

    cooked beef strips

  • dried basil to taste

  • pepper to taste


In a large pan, put broth, water and potatoes. Bring to a boil. Reduce to low heat.

Cover and cook 5 minutes or until potatoes are cooked.

Add frozen vegetables, tomatoes, beef and basil. Cover. Bring back to a boil and cook until vegetables are tender. Serve.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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