Ground Beef and Vegetable Soup
- 1 lb 90% lean ground beef
Ground Beef and Vegetable Soup
- 4 cups (1 box) beef broth or stock
- water
- 2 beef bullion cubes
- 2 onions, chopped
- 2 cloves garlic, chopped fine
- 3 celery ribs, 3 carrots, 2 potatoes – washed, peeled, chopped
- 1 can beans (do not drain)
- 1 or 2 cans diced tomatoes (do not drain)
- dried parsley, basil, bay leaves, salt and pepper
In a dutch oven, cook the ground beef. Drain on paper towels to remove grease. In the dutch oven, sautee onion and garlic until soft and translucent. Add the beef back to the dutch oven, along with the broth, 2 cups of water, bullion cubes, and all the veggies (not the beans). Bring to a simmer. Add a palmful of dried parsley, 1/2 tsp basil, 2 bay leaves. Salt and pepper to taste.
Simmer on low, covered, for an hour. Add the can of beans (do not drain) and cook on low for 1 more hour. Serve or freeze!
February 1st, 2010 | Category: beef, soup
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