Ground Beef Vegetable Soup
This ground beef soup recipe is a full of the vegetables for a satisfying, very easy, and the delicious meal to the serve a any time of the year. Serve with a saltine crackers and chunks of the sharp cheese.
2 pounds ground beef
4 carrots, diced
4 celery ribs, chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
1 (15 ounce) can peas, undrained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushed
ground black pepper to the taste
1 bay leaf, or more to taste
⅛ teaspoon ground thyme
¼ cup water, as needed
ALSO READ : WINTER SOUP RECIPE
1.Crumble ground beef into a stockpot over a medium-high heat; cook and the stir until beef is a crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any a excess grease.
2.Stir in a carrots, celery, and onion; cook and stir until vegetables are soft, about a 5 minutes. Stir in a potatoes, corn, green beans, untrained peas, tomato sauce, and crushed whole tomatoes. Season with a black pepper; add to a bay leaf and thyme. Pour in a 1/4 cup water if needed, replenishing as a needed while a cooking.
3.Bring a soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about a 1 hour.
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