Description
This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.
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
Instructions
- 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 in carrots
- celery
- and onion; cook and stir until vegetables are soft
- about 5 minutes. Stir in potatoes
- corn
- green beans
- undrained peas
- tomato sauce
- and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme. Pour in 1/4 cup water if needed
- replenishing as needed while cooking.
- Bring soup to a simmer; cover and cook
- stirring regularly
- until potatoes are tender
- about 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 6