Vegetable Beef Soup

Priscilla's Vegetable Beef Soup

A delicious, flavor filled, healthy soup that is great anytime! A great side with this is cornbread! If you want no ground beef, try just leaving that out for a tasty vegetable soup!

Cook time:  50-60 minutes

Yield:  8-10

Ingredients:

1 tbsp olive oil

1 lb lean ground beef, or ground chicken if you prefer

1/4 cup finely diced onion

1 1/2 tsp minced garlic

3 large carrots, peeled and sliced

1 - 1.5 lb yellow potatoes, diced small

1 1/2 tsp Italian seasoning

1 bay leaf

1/4 tsp salt, or to taste

1/2 tsp ground black pepper, or to taste

5 cups beef broth, unsalted

1 can tomato soup, condensed

6 oz tomato paste

1 1/2 tbsp Worcestershire sauce

1 can cut green beans, drained

1 can white sweet corn, drained

Instructions:

1.  In a large stock pot on medium heat, add the olive oil, onion, garlic, and ground beef. Cook until completely browned.

2.  Add the carrots, cover, and cook for 7 minutes, or until carrots are tender when pierced with a fork, while stirring occasionally. Stir in the Italian seasoning and the bay leaf.

3.  Add the potatoes, broth, tomato soup and paste, worcestershire sauce, salt, pepper, green beans, and corn.

4.  Stir well and bring to a light boil. Reduce heat and simmer covered for 30-35 minutes, or until all the vegetables are tender.

5.  Remove the bay leaf and serve hot!