Ground Beef Vegetable Soup

Ingredients for Ground Beef Vegetable Soup

  • Two pounds of ground beef
  • four chopped carrots
  • four celery ribs, cut up
  • one sliced onion
  • Cut four potatoes into 1-inch slices after peeling them.
  • One 15.25-oz can of whole kernel corn that has been rinsed and drained
  • One fifteen-ounce can of rinsed and drained green beans
  • One fifteen-ounce bag of undrained peas
  • One fifteen-oz can of tomato sauce
  • One 14.5-oz can of crushed whole tomatoes
  • to taste, grind black pepper
  • One bay leaf, or additional to taste
  • 1 tsp finely chopped thyme
  • 1/4 cup water, if required

Directions for Ground Beef Vegetable Soup

In a stockpot, crumble the ground beef; cook over medium-high heat, stirring constantly, for 7 to 10 minutes, or until the beef is crumbly, evenly browned, and no longer pink. Remove and dispose of any surplus oil.

Add the onion, celery, and carrots and simmer, stirring, for about five minutes, or until the veggies are tender.

Add the crushed whole tomatoes, tomato sauce, green beans, potatoes, corn and undrained peas. Season with thyme and bay leaf and black pepper.

If necessary, add 1/4 cup of water; refill during cooking.
Bring soup to a simmer, cover, and boil for approximately an hour, stirring frequently, or until potatoes are cooked.

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