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!

Ingredients:

• 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
• Salt
• Black pepper
• Grated parmesan cheese

Directions:

1. Coat the bottom of soup pot (large saucepan) with extra virgin olive oil (1 TBS.) and heat on medium.
2. Add chopped celery, carrots, and onion and sauté for 5-7 minutes. Add salt and black pepper.
3. Add the ground beef and sauté until brown. Drain any accumulated fat. Add the minced garlic and stir through.
   
4. 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).
   
5. Add the bag of frozen vegetables. Continue cooking until all vegetables are tender (15 minutes).
6. Check seasonings and add more salt, black pepper, and oregano if needed.
7. Serve hot in soup bowls or large mugs. Top with grated parmesan cheese, if desired.