“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.” - by Sue's recipes
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 598 cal
- 30%
- Fat
- 20 g
- 31%
- Carbs
- 70.6 g
- 23%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"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. ..." See moreDash instead of salt. I used frozen veggies instead of canned for lower sodium and I did not peel the potatoes (for more fiber and vitamins). It was delicious and easy to make."
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