Vegetable Beef Soup

VEGETABLE BEEF SOUP

This is a quintessential cooler weather soup. Plus, I made this recipe so that you cook the soup in one pot. As a mother, I always welcome a good meal that doesn’t include a bunch of dishes. Enjoy this with a sandwich or your favorite bread.  

Serves 6-8

Ingredients

3 pounds lean ground beef

1 ½ cups carrots

1 ½ cups celery

1 ½ cups onion

2 teaspoons salt, divided

2 tablespoons fresh garlic, minced

1 15.25 ounce can white corn

1 15.25 ounce can lima beans

1 14.5 ounce can green beans

1 6 ounce jar mushrooms

1 15 ounce can diced potatoes

1 28 ounce can diced tomatoes

1 28 ounce can crushed tomatoes

2 quarts Kitchen Basics Beef Stock

¼ teaspoon pepper

½ teaspoon garlic powder

Directions

In a large stock pot, cook the beef, carrots, celery, and onions with 1 teaspoon of salt until the vegetables are tender and the beef is cooked through.

Once cooked, stir in the fresh garlic and cook for 1-2 minutes.

Drain the corn, lima beans, green beans, mushrooms, and potatoes and add to the pot. Then add the tomatoes and the beef stock. Stir to combine.

Bring the soup to a slow simmer for 30 minutes.

After simmering, season with 1 teaspoon of salt, the pepper, and the garlic powder.

Serve immediately.