Beef & Vegetable Soup
A hearty soup full of a variety of vegetables. All you do is dump the ingredients into a large pot or Dutch oven and simmer.
Ingredients
- 6 cups beef broth
- 3 large russet potatoes peeled and cubed
- 12 oz baby carrots
- A few stalks celery diced
- 1 onion diced
- 1 (14.5 oz) can fire roasted diced tomatoes
- 10 oz green beans
- 1 lb ground beef cooked and crumbled
- Seasonings to taste
Instructions
- In a large pot or Dutch oven add beef broth, peeled (optional) and cubed potatoes, carrots, onion, celery, tomatoes, green beans, and cooked ground beef.
- Season with preferred seasonings to taste. *See Notes
- Stir and bring soup to a boil.
- Cover and reduce heat. Simmer for at least 30 minutes, until potatoes are fork tender. *See Notes
- Serve and enjoy!
Notes
- I use a Tomato Oregano Basil spice blend. See "Tips & Advice" for details.
- This soup can simmer for hours until you are ready to eat.
- See my "Tips & Advice" section for other helpful information.
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