This ground beef soup recipe is full of vegetables for a satisfying, very easy, and delicious meal to serve any time 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 pieces1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
1 (15 ounce) can peas undrained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushedground black pepper to taste
1 bay leaf or more to taste⅛ teaspoon ground thyme¼ cup water as needed
Directions
Step 1
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.
Step 2
Stir in carrots, celery and onion; cook and stir until vegetables are soft about 5 minutes.
Step 3
Stir in potatoes, corn, green beans, undrained peas, tomato sauce and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
Step 4
Pour in 1/4 cup water if needed, replenishing as needed while cooking.
Step 5
Bring soup to a simmer; cover and cook, stirring regularly until potatoes are tender about 1 hour.
Step 6
Serve hot and enjoy!
