Ryne’S Vegetable Beef Soup

• 2 quarts Bottle Of Campbell's Tomato Juice
• 2 bags 12 Oz. Each, Frozen Vegetable Soup Vegetables (or Mixed Veggies)
• 1/2 teaspoons Red Pepper Flakes
• 1 teaspoon Ground Mustard (OPTIONAL)
• 1 teaspoon Dried Leaf Oregano
• 1/2 teaspoons Black Pepper
• 1/4 teaspoons Chili Powder
• 1 teaspoon Garlic Powder
• 1 pound Ground Beef/Turkey/Chicken (optional If You Want Vegetarian)
• 2 teaspoons Tony Chachere's Creole Seasoning (seasoning For The Meat, Optional)

1. Note: these measurements are good, but you can also season to taste. You can also add any grain, pasta, or do plain veggie soup with this recipe. It is very flexible.
2. 1. Pour the juice into a large soup pan and bring it to a boil on medium-high or high.
3. 2. Then add all of the frozen vegetables and bring it back to a boil.
4. 3. Add the seasonings and lower the heat to medium letting it simmer for 5 minutes.
5. 4. If using meat, brown the meat in a skillet over medium heat and add Tony Chachere's Creole seasoning if you want. When meat is browned, drain off the grease.
6. 5. Add the meat to the soup, and let the soup simmer on low for 10 minutes.
7. 6. Serve and enjoy! Goes well with a basic Southern-style cornbread.

bottle of campbells tomato juice, vegetables, red pepper, ground mustard, oregano, black pepper, ubc, garlic, ground beefturkeychicken, chachere

Taken from tastykitchen.com/recipes/soups/rynee28099s-vegetable-beef-soup/ (may not work)