Soup Season…
Beef n’ Vegetable Soup
2 Pounds Ground Beef
1 Onion, Minced
5 Carrots, Minced
2 Celery Ribs, Thinly Sliced
1 (28 Ounce) Can Diced Tomatoes
3 Cups Water
2 Quarts Beef Stock
1 Qt. Can Low Sodium V-8®
1 Bay Leaf
1 Tablespoon Flat Leaf Parsley Chopped
2 Teaspoons Minced Garlic
1/2 Teaspoon Dried Thyme
1 Teaspoon Dried Basil
Ground Black Pepper, To Taste
  1. Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
  2. Stir in the onion, carrots, celery. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay-leaf. Serve with Cheesy Cornbread.
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