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Writer's pictureBrianne Thomas

Vegetable Beef Soup

Updated: 6 days ago

There is absolutely no food more comforting than a warm bowl of homemade soup on a cold, rainy day. This soup has been my absolute favorite for many, many years and I look forward to making it every time. It can be made on the stovetop or in a slow cooker. It also freezes beautifully, making it the perfect go-to for an easy weeknight dinner in the fall and winter!


Ingredients:

1 pound ground beef, cooked and browned

1 large onion, chopped

3 stalks of celery, chopped

1 green bell pepper, chopped

4 cloves garlic, finely minced

1 tsp oil

32 ounces frozen mixed vegetables

24 ounces spaghetti sauce

32 ounces of beef stock

1 teaspoon Italian seasoning

1 bay leaf

1 teaspoon salt

½ teaspoon pepper

½ teaspoon crushed red pepper flakes

Parmesan, freshly shredded, if desired


Directions:

In a large stockpot, cook and brown ground beef over medium-high heat. Drain.


Saute onions, peppers, celery, and garlic in oil for approximately 5 minutes or until vegetables become soft and begin to brown.


Return meat to stockpot. Add all remaining ingredients, and cook on low-medium heat for approximately 45 minutes or until vegetables are completely cooked.


For the slow cooker: Add cooked ground beef to the slow cooker. Add all remaining ingredients. Cover and cook on low for 6 hours or high for 3 hours.


Top with freshly shredded parmesan cheese, if desired.

vegetable beef soup




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