This quick veggie soup is one of my favorite go-to recipes for a hearty, warm comfort food on a cold day. It is very easy to prepare and delicious with cornbread or crackers. It also makes a great gift or is an easy meal for a sick friend. Take it in a refrigerator container with fresh cornbread muffins, and add a couple of fun soup mugs. Be sure to save a few bowls for your family. Enjoy!
Vegetable Soup
1 pound lean ground round, cooked and drained
2 (18.8-ounce) cans Campbell’s Chunky Sirloin Burger with Country Vegetables Soup
2 (15-ounce) cans Ranch Style Beans, not drained
1 (11-ounce) can white shoepeg corn, not drained
2 (14.5-ounce) cans diced tomatoes
1½ teaspoons celery seed
2 teaspoons sugar
In a large saucepan, stir together all ingredients. Simmer for 30 minutes.
Yield: 3 quarts.
