Ground Beef Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese. Ingredients:
2 pounds ground beef |
4 carrots, diced |
4 celery ribs, chopped |
1 onion, chopped |
4 potatoes, peeled and cut into 1-inch pieces |
1 (15 ounce) can tomato sauce |
1 (14.5 ounce) can whole tomatoes, crushed |
1 (15 ounce) can peas, undrained |
1 (15.25 ounce) can whole kernel corn, drained and rinsed |
1 (15 ounce) can green beans, drained and rinsed |
ground black pepper to taste |
1/8 teaspoon ground thyme |
1 bay leaf, or more to taste |
1/4 cup water, as needed |
Directions:
1. Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
2. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
3. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
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