Vegetable Beef Soup
Description
Make a pot of satisfying, delicious and nutritious soup to warm up on those chilly days and nights. Serve it with your favorite sandwich, crackers, or crusty bread.
Ingredients
2 lb. lean ground beef
olive oil
6 Yukon potatoes, diced
8 carrots, diced
3 celery stalks, diced
1 large yellow onion, peeled and chopped
3-4 cloves garlic, chopped
1 bag frozen green beans
1 bag frozen corn
4 c. beef stock
1-2 c. water
28 oz. can diced tomatoes
2 bay leaves
Directions
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Wash potatoes, carrots and celery. Dice and chop, as needed.
Heat olive oil in a large stock pot over medium heat. Add ground beef; brown; discard grease. Remove; set aside.
In the same stock pot, add more olive oil. Add celery, onion, potatoes, and carrots; saute until onions are translucent.
Add ground beef back into the pot. Pour in the beef stock, water, tomatoes, frozen green beans and corn and bay leaves.
Bring the soup to a boil; reduce heat to a simmer; cover. Let simmer for 1 hour.
Season with salt and pepper. Remove bay leaves.
Serve.
6 servings.