Beef and Vegetable Soup

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Ready In: 75 Minutes

Servings: 14

A little bit of this and a little bit of that. I love to make soup, because you can add or subtract according to your likings. Enjoy!

Ingredients:

1 lb lean ground beef, cooked

1 onion, diced

1 tablespoon garlic, minced

2 teaspoons salt

1/2 teaspoon ground pepper

2 1/2 quarts water

2 tablespoons beef bouillon

2 teaspoons beef bouillon

1 (14 1/2 ounce) can kidney beans, drained and rinsed

1 (14 1/2 ounce) can black beans, drained and rinsed

2 potatoes, diced

2 carrots, sliced

1 red pepper, chopped

1 (10 ounce) package frozen chopped spinach

1 (10 ounce) package frozen green beans

1 (6 ounce) jar sliced mushrooms

1 (29 ounce) can whole tomatoes, broken up

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 (4 1/2 ounce) can chopped green chilies

1/3 cup brown rice, uncooked

2 tablespoons parmesan cheese, grated

1 tablespoon sugar

1/8 teaspoon celery seed

1 bay leaf

1 tablespoon parsley

1 teaspoon basil

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/2 teaspoon italian seasoning

1/4 teaspoon red pepper flakes

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1 tablespoon soy sauce

1 tablespoon lime juice

Directions:

1. Cook ground beef with diced onion, garlic, one teaspoon of salt and pepper. When cooked through, add rest of ingredients and bring to a boil. Turn to low and simmer for one hour or until all vegetables are tender.

By RecipeOfHealth.com