Hearty Beef Vegetable Soup
2 Servings as a meal
This hearty beef and vegetable soup recipe uses lean ground beef instead of the more common stewing beef. This is a very basic soup and a great starting point for soup
creativity. It can easily be augmented with a variety of seasonings and herbs.
We never make this soup exactly the same way twice. Ingredients definitely depend on what vegetables and herbs happen to be in the refrigerator and what spices are in the pantry.
With some bread this soup is a meal unto itself.
Ingredients
- 3/4 lb lean ground beef
- 2 tbsp peanut oil
- 3/4 cup yellow onion, diced
- 3/4 cup celery, diced
- 3/4 cup carrots, diced
- 3/4 cup green beans, trimmed, cut into 1" pieces
- 1 3/4 cups canned diced tomatoes with juice
- 2 cups beef broth
- 1 bay leaf
- 1 tsp garlic powder
- 1 cup cold water
- 3 drops Tabasco sauce
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Directions
- In a stock pot, add the ground beef and cook until brown. Pour the beef into a colander, drain and reserve.
- Add the peanut oil to the stock pot along with the onion, carrot, celery and green beans. Cook until these vegetables are tender.
- Add the reserved beef, tomatoes and juice, broth, bay leaf, garlic powder, water and Tabasco sauce. Mix well, cover and bring to a boil. Reduce to a low simmer and cook for 30 minutes, stirring occasionally.
- Add the frozen peas and corn.
- Add salt and pepper to taste and cook for an additional 5 minutes.