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Veggie Beef Soup
Veggie Beef Soup

Before you jump to Veggie Beef Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

You already are aware of how important it is to have a fit and healthy heart. Here’s a thought: How can the rest of your body continue to be healthy if your heart is in bad shape? You already know that daily exercise and a healthy lifestyle are important in terms of the overall health of your heart. Are you aware, however, that there are several foods that can help your heart be healthier? Today, you will find out which foods are beneficial for your heart.

Fish is one of the healthiest meats you can consume. You may already be aware of this because you’ve probably been told to see to it that you consume fish at least twice a week. This is especially true if there are some issues with your heart or if your heart is in not too good a shape. Know that fish is loaded with Omega 3s which are what helps process and transform unhealthy cholesterol into good energy. Try including fish in a couple of meals every week.

There are plenty of foods that you can consume that are great for your body. It’s true that every food brought up in this article can help your body in a variety of ways. They are especially good, though, for keeping your heart as healthy as it can be. Begin consuming these foods each day. Your heart is going to be a lot better if you do!

We hope you got insight from reading it, now let’s go back to veggie beef soup recipe. To cook veggie beef soup you need 6 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Veggie Beef Soup:
  1. Get 1 Carton Low Sodium Vegetable Stock or Broth
  2. Provide 1 Large Can Tomato Juice
  3. Take 1 lb. Ground Beef, cooked til no longer pink n grease drained
  4. Get Variety of Fresh or Frozen Vegetables of your choice
  5. You need I used: Zucchini, Tomatoes, Cabbage, Cauliflower, Broccoli,
  6. Take Carrots, Celery, and Yellow Squash
Instructions to make Veggie Beef Soup:
  1. Rinse all the vegetables and dry. Chop vegetables into bite size chunks. Add chopped veggies to a large cooking pot. Add the vegetable stock or broth and the tomato juice.
  2. Bring everything to a boil. Stirring occasionally. Then lower heat to medium low and simmer til all vegetables are tender.
  3. Then serve immediately. Store any leftovers in freezer zip lock bags once soup is completely cooled for an easy week night meal anytime.

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