Ground Beef Vegetable Soup recipe
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Ingredients
- 2 pounds ground beef 4 carrots, diced 4 celery ribs, chopped 1 onion, chopped 4 potatoes, peeled and cut into 1-inch pieces 1 (15 ounce) can tomato sauce 1 (14.5 ounce) can whole tomatoes, crushed 1 (15 ounce) can peas, undrained 1 (15.25 ounce) can whole kernel corn, drained and rinsed 1 (15 ounce) can green beans, drained and rinsed ground black pepper to taste ⅛ teaspoon ground thyme 1 bay leaf, or more to taste ¼ cup water, as needed
Nutrition Info
- 598.3 caloriescarbohydrate: 70.6 gcholesterol: 94.6 mgfat: 20 gfiber: 13.9 gprotein: 37.4 gsaturatedFat: 7.5 gservingSize: -sodium: 1152.9 mgsugar: 18.5 gtransFat: : -unsaturatedFat: : -
Directions Ground Beef Vegetable Soup
Directions
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Crumble ground beef into a stockpot over medium-high heat, cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
Stir carrots, celery, and onion into the ground beef, cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot, season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.