BEEF VEGETABLE SOUP
Directions
- 1Dice one white onion.
- 2Dice three celery stalks.
- 3Brown the ground beef in a large pot or pan.
- 4Add the diced celery and white onion to the beef.
- 5Stir in 3 tbsp of minced garlic and half of the seasonings (garlic & herb, oregano, salt, pepper, onion powder, garlic powder, Italian seasoning).
- 6Add one can of crushed tomatoes.
- 7Pour in 4 cups of beef bone broth and 2 cups of water.
- 8Add 1 tsp of Better Than Bouillon and two small bags of frozen mixed vegetables.
- 9Add the remaining seasonings and one pack of onion soup mix for extra flavor.
- 10Cover and let the soup cook for 30-40 minutes.
- 11Add three diced yellow potatoes and simmer for another 20 minutes.
- 12Toss in half of a small cabbage head and cook until tender.
- 13Taste and adjust seasoning as desired.
- 14Serve the beef vegetable soup warm, topped with broken cornbread muffins.
Ingredients
- 2 lbs ground beef
- 3 celery stalks, diced
- 1 white onion, diced
- 3 tbsp minced garlic
- 1 can (28-oz) crushed tomatoes
- 2 small bags frozen mixed vegetables
- 3 yellow potatoes, diced
- 0.5 small head of cabbage, chopped
- 4 cups beef bone broth
- 2 cups water
- 1 tsp Better Than Bouillon (beef)
- 1 pack onion soup seasoning mix
- 2.5 tbsp garlic & herb seasoning
- 2 tbsp Italian seasoning
- 0.5 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- to taste Salt
- to taste Pepper
- cornbread muffins
Equipment
knifecutting boardlarge pot or panwooden spoonmeasuring cupsladlebowl
Tips
- Do not break up the ground beef too fine, as larger pieces add to the bite.
- Serve with warm mini cornbread muffins, broken into the soup.
- Freeze leftovers for future quick meals.