Hearty Ground Beef Vegetable Soup
- Brown the Ground Beef:
In a large stockpot, cook the ground beef over medium-high heat. Use a wooden spoon to break it apart until fully browned. Drain any excess grease and set aside. - Sauté the Vegetables:
Add the carrots, celery, and onion to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic. - Combine Ingredients:
Stir in the potatoes, corn, green beans, peas (including the liquid), tomato sauce, and crushed tomatoes. Season the soup with ground black pepper, bay leaf, and ground thyme. Add 1/4 cup of water if the mixture seems too thick. - Simmer the Soup:
Bring the soup to a gentle simmer over medium heat. Cover the pot and cook, stirring occasionally, for about 1 hour, or until the potatoes are tender. Add more water if needed to maintain your desired consistency. - Serve and Enjoy:
Remove the bay leaf before serving. Ladle the soup into bowls and serve warm with crusty bread or crackers for a complete meal.
Notes
- For a smoky flavor, add a teaspoon of smoked paprika or a dash of liquid smoke.
- If you prefer a chunkier soup, reduce the amount of water or broth.
- Always taste and adjust seasoning before serving.
Pages: 1 2
