Tomato-Broccoli Soup

Cooking it up

1. Start cooking one pound of ground beef along with half a cup of the tomato juice and one cup of chicken broth.
2. Once most of the beef turns brown, add in the broccoli and the two cups of tomatoes.
3. Once broccoli is soft, add in the rest of the tomato juice and the rest of the chicken broth.
4. Let that cook for another ten minutes over medium heat letting it come to a boil. Once it comes to a boil, pull it off the heat.

Alternative

1. This soup can work in the summer time as well. After you make it, place it in the fridge for two hours, to let it come to a rest. After two hours, move it into small bowls (for smaller servings) and then place it in the freezer overnight. The next morning, you have small, frozen servings of broccoli-tomato soup that is as refreshing on a hot day as it is filling.