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“I’ve been making this at least twice a week for the past month!”

This hearty ground beef vegetable soup is a comforting and flavorful meal perfect for a cold day. It’s packed with a variety of vegetables and protein, making it a nutritious and satisfying option.

Ingredients:

IngredientQuantity
Ground beef2 pounds
Carrots, diced4
Celery ribs, chopped4
Onion, chopped1
Potatoes, peeled and cut into 1-inch pieces4
Whole kernel corn, drained and rinsed1 (15.25 ounce) can
Green beans, drained and rinsed1 (15 ounce) can
Peas, undrained1 (15 ounce) can
Tomato sauce1 (15 ounce) can
Whole tomatoes, crushed1 (14.5 ounce) can
Ground black pepperTo taste
Bay leaf1
Ground thyme⅛ teaspoon
Water¼ cup, as needed

Instructions:

  1. Crumble ground beef into a stockpot over medium-high heat. Cook and stir until beef is crumbly, evenly browned, and no longer pink (7-10 minutes). Drain and discard any excess grease.
  2. Stir in carrots, celery, and onion. Cook and stir until vegetables are soft (about 5 minutes).
  3. Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper, bay leaf, and thyme.
  4. Pour in 1/4 cup water if needed, replenishing as needed while cooking.
  5. Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender (about 1 hour).