Vegetable Beef Soup

This warm and comforting pot of vegetable beef soup is filled with tender beef and garden veggies and is perfect for those Carolina nights when the fireplace is crackling and you just want something that feels like home.

Vegetable Beef Soup

2-Tbsp olive oil

1 onion diced

2 celery stalks, diced

2 carrots, peeled and diced

2- tsp minced garlic

1- pound of ground beef, I used 90% lean for this recipe

1- tsp salt

1/2 tsp freshly ground black pepper

1- tsp Italian seasoning 

3- cups beef broth

2-15oz cans fire-roasted tomatoes 

1-10.5 oz can tomato soup

1-15 oz can veg-all, mixed vegetables

3- tsp Worcestershire sauce

2- Med russet potatoes, peeled and diced

In a large pot, add olive oil and heat. Add onion, carrots, and celery and sauté until the onions are translucent, about 4-5 minutes.  Add garlic and cook about 30-40 seconds, then move the veggies to the sides of the pot and add the beef to the middle.  Add salt and pepper and Italian seasoning and stir to combine.  Cook, stirring frequently, until the beef is no longer pink.  Add beef broth, tomatoes, tomato soup, mixed veggies, Worcestershire sauce and potatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes or until potatoes are tender.  I like to serve this with a big slice of cornbread.  Enjoy!!