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Vegetable Beef Soup
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Description
The great thing about this soup is that you can cook it in a little over an hour and enjoy it then. Or you can allow it to simmer covered for a few hours, and deepen the flavors even more. The leftovers are great. They definitely do not taste like a reheated meal. So put this recipe in your files and be ready to enjoy it on a cool fall or winter evening.
Ingredients
- 1 pound Ground Beef
- 1 Large Yellow Onion, Chopped
- 2 teaspoons Salt
- 1-½ teaspoon Black Pepper
- ½ teaspoons Dried Parsley
- 14-½ ounces, weight Canned Diced Tomatoes, Unsalted
- 1 cup Tomato Puree, Unsalted
- 15 ounces, weight Canned White Potatoes, Drained And Sliced
- 1 can (14 Oz. Size) Green Beans, Not Drained
- ½ cups Carrots, Peeled And Thinly Sliced
Preparation
1. Heat a large Dutch oven over medium high heat. Add the ground beef and onions, using a spatula to break the meat into small pieces as it cooks and browns. Season with salt, pepper and parsley.
2. Add the remaining ingredients into the pot. Stir well to combine.
3. Bring to a boil. Cover and reduce heat to medium.
4. Allow to simmer for at least 1 hour.
5. Add more salt and pepper to taste.
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