Winter has hit most of the nation with quite a punch and nothing can warm the tummy better than a hearty bowl of hot soup. My version of a quick vegetable soup came to me one cold day when it was snowing and sleeting outside. It was getting late and I wanted the family to have some hot soup when they came in from the cold at the end of the day.
Since most meat soups take several hours to cook, I put together this recipe which is so simple and quick to make. Now I always make sure I have the ingredients on hand in the pantry and fridge to make this soup at a moment’s notice. Its liquid base is a 48 ounce can beef broth, tomato sauce, and diced tomatoes. It makes a large pot of soup and leftovers can be kept refrigerator for several days. It takes 45 minutes to an hour from start to finish. Stay warm and enjoy a nice bowl of hot soup!
- 1 lb lean ground beef (80%-90% lean)
- 48-fl oz can beef broth
- 14.5-oz can diced tomatoes
- 8-oz can tomato sauce
- 3 celery stalks diced
- 4 carrots peeled, and diced
- 1 medium onion chopped
- 1 garlic clove minced
- 2 tbs flat leaf parsley chopped
- 1 lb bag frozen mixed vegetables
- 1 tbs dried oregano
- Black pepper
- Grated parmesan cheese
- Coat the bottom of soup pot (large saucepan) with extra virgin olive oil (1 TBS.) and heat on medium.
- Add chopped celery, carrots, and onion and sauté for 5-7 minutes. Add salt and black pepper.
- Add the ground beef and sauté until brown. Drain any accumulated fat. Add the minced garlic and stir through.
- Pour in the beef broth, diced tomatoes, parsley, oregano, and tomato sauce. Let mixture come to a boil; reduce heat to low and cook until vegetables are slightly tender (20 minutes).
- Add the bag of frozen vegetables. Continue cooking until all vegetables are tender (15 minutes).
- Check seasonings and add more salt, black pepper, and oregano if needed.
- Serve hot in soup bowls or large mugs. Top with grated parmesan cheese, if desired.