This is a satisfying, very easy, and delicious beef vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.
Very good! My husband who is afraid of vegetables ate this up fast! It’s very filling and has wonderful flavors! He says he’ll even eat the soup a second night. He doesn’t do leftovers, normally. We will definitely make this fall soup again!
This was more a stew than soup so I added some beef broth with the water. I made it for a family of 12 but have no left-overs…too many people really liked it. It needs more seasoning so I used Mrs. Dash instead of salt.
I remember my mother making this very same soup when I was a kid and I loved it then. Though all of her veggies were canned from the garden this recipe is delicious!
°1 pound ground beef
°about ½ onion
°½ cup chopped
°2 minced garlic cloves
°3 cups beef broth
°28 ounces diced tomatoes
°1 large can, undrained
°6 ounces of tomato paste
°1 can (or condensed tomato soup)
°about 2-3 potatoes
°4 cups peeled and diced
°2 t beef base
°1 tbsp Italian dressing or 1 tsp salt, 1 ½ tsp oregano and ½ tsp pepper
°3 cups fresh or frozen mixed vegetables
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In a large pot, brown the beef and onion until the beef is no longer pink and the onion is soft. Drain fat if desired. Add the garlic and cook for one minute.
Add broth, diced tomatoes, tomato paste, potatoes, beef base and seasoning mix. Bring to a boil. Reduce heat, covering and simmer for 10 min. Stir in mixed vegetables and simmer for 12-15 minutes or until potatoes are cooked