“I’ve been making this at least twice a week for the past month!”
This hearty ground beef vegetable soup is a comforting and flavorful meal perfect for a cold day. It’s packed with a variety of vegetables and protein, making it a nutritious and satisfying option.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 2 pounds |
| Carrots, diced | 4 |
| Celery ribs, chopped | 4 |
| Onion, chopped | 1 |
| Potatoes, peeled and cut into 1-inch pieces | 4 |
| Whole kernel corn, drained and rinsed | 1 (15.25 ounce) can |
| Green beans, drained and rinsed | 1 (15 ounce) can |
| Peas, undrained | 1 (15 ounce) can |
| Tomato sauce | 1 (15 ounce) can |
| Whole tomatoes, crushed | 1 (14.5 ounce) can |
| Ground black pepper | To taste |
| Bay leaf | 1 |
| Ground thyme | ⅛ teaspoon |
| Water | ¼ cup, as needed |
Instructions:
- Crumble ground beef into a stockpot over medium-high heat. Cook and stir until beef is crumbly, evenly browned, and no longer pink (7-10 minutes). Drain and discard any excess grease.
- Stir in carrots, celery, and onion. Cook and stir until vegetables are soft (about 5 minutes).
- Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper, bay leaf, and thyme.
- Pour in 1/4 cup water if needed, replenishing as needed while cooking.
- Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender (about 1 hour).
