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Vegetable Beef Soup

Ingredients

  • 2 lb Ground Beef
  • 64 oz Beef Broth
  • 1 tsp Oregano
  • 1 tsp Black Pepper
  • 1/2 tsp Marjoram
  • 1/2 tsp Rosemary
  • 1/2 tsp Thyme
  • 1/2 tsp Salt
  • 1 Bay Leaf
  • 1 tbsp Flour
  • 2 Diced Carrots medium
  • 2 Stalks Celery chopped
  • 2 Diced Potatoes medium
  • 1 Diced Onion medium-any color
  • 1 can Green Beans
  • 1 can Diced Tomatoes
  • 2 cloves Garlic Chopped
  • 12 oz Frozen Corn or one can; drained

Instructions

  1. In a Large Dutch oven (I used 6 quart-no smaller) brown the beef with salt/pepper/garlic powder – to taste.

  2. Remove the beef from the pot to drain leaving approx. 2 tablespoons of grease in the pot. Add in the flour and dry seasonings. Stir until you no longer see the white of the flour. Then add in the broth, beef, and bay leaf. Bring to a boil, then reduce to a simmer. Cover for 40 minutes.

  3. When your broth is ready, remove the Bay leaf. Then add in potato, corn, tomatoes, green beans, garlic, onion, celery, and carrot.

  4. Bring to a boil- STIR CAREFULLY! Reduce to a simmer, and cover for 25 minutes until the veggies are tender.