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Campbell?s Vegetable Beef Soup Recipe


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Campbell’s was founded in 1869 by Joseph A. Campbell and Abraham Anderson, an icebox manufacturer. The company was originally called the “Joseph A. Campbell Preserve Company” and produced canned tomatoes, vegetables, jellies, soups, condiments, and minced meats.


Traditionally campbell vegetable beef soup is always prepared by freeze chill. If you are not too fond of vegetarian food, give campbell vegetable beef soup a try. you might just change your mind! Around the world you get to see campbell vegetable beef soup prepared in different ways but the typical method of preparing is mostly canadian. The campbell vegetable beef soup makes for a perfect side dish.

Calories in Campbells Vegetable Beef Soup based on the calories, fat, protein, carbs and other. Enjoy special collection of trusted campbells vegetable soup recipes.





Campbell’s Vegetable Beef Soup Recipe




Ingredients:




2-3 pounds cubed beef
1/4 cup butter
3 quarts water
1 teaspoon freshly-ground black pepper
1 tablespoon salt
1 1/2 cups chopped carrots
3 medium potatoes
1 cup chopped celery
1/4 cup dried onions
1/2 cup barley
6 cubes beef stock

Instructions:


Peel then cube the potatoes.
Brown meat in butter.
Add all other ingredients.

Option 1:

Cook in a pressure cooker for 20 minutes.


Option 2:

Simmer in a crockpot on low for several hours


Option 3:

Cook in a large pot on the stove over low heat for 2 to 3 hours.


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