Last nights dinner! This soup is full of vegetables and flavor- there’s nothing better. Different textures and seasonings come together making this soup light and delicious while still hearty and fulfilling!
Beefy Vegetable Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 cup green beans, ends chopped off and cut into bite-sized pieces
- 1/2 teaspoon thyme
- 1 pound ground beef
- 1 teaspoon celery salt
- 1 head garlic, deskinned and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can tomato paste
- 1/2 teaspoon black pepper
- 32 ounces beef stock
- 1 bay leaf
With a large soup pan on medium heat, add the olive oil, carrots and green beans and cook about 10 minutes. Next, push the vegetables to the outside of the pan and add the ground beef to the middle of the pan. Brown until almost cooked through. Add celery salt to the vegetable and meat mixture and stir. Now add in the broth, tomato paste, bay leaf, peas and corn and simmer until vegetables are cooked through or about 20 minutes. Enjoy=)
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