Beef and Vegetable Soup

This recipe serves about 8 people (however, for my family, it barely serves 5).

Time to cook: approximately 1 hour from start to finish (unless using Chuck Roast, then several hours)

And one more thing, modify this to your family’s taste. My family may be very different from yours. But this is a toss together sort of soup.

INGREDIENTS

• 1 Tbsp Olive Oil

• 1 lb. Ground beef or Steak of choice (if using a roast, this soup will take several hours to make)

• 1 medium onion

• 5 cloves garlic, minced

• 3 carrots, diced

• 2 celery stalks, diced

• 2 teaspoon Italian Seasoning (plus more for taste, if needed)

• 2 bay leafs

• 4 cups beef broth (more based on preference)

• 1 (15oz can) diced tomatoes, with juice

• 1 (15oz can) tomato soup

• 1 (4oz can) tomato paste

• 1.5 Tbsp Worcestershire Sauce

• 1 can green beans, drained

• 1 can corn, drained

• 2 medium potatoes, diced

• salt and pepper, to taste

In a large Dutch oven over medium heat, brown your meat, till half-way cooked. Add in onions and garlic, cook until meat is no longer pink. Add in carrots and celery, cook about 5 minutes or until carrots have started to soften. Mix in Italian Seasoning and tomato paste, cook for about a minute till fragrant. Add in broth, tomatoes, tomato soup, bay leaf, Worcestershire sauce, green beans, and corn, potatoes. Stir to combine and add salt and pepper to taste. Add in more broth if you want a more soupy consistency.

Cook at a simmer covered for 35-40 minutes or until veggies are tender. (If using Chuck Roast, I recommend using a slow cooker or cook on low for at least 4 hours)

Tips:

• If Dutch Oven is cast iron, make sure to let it heat for at least 5 minutes over low before bumping temp up to medium to cook meat.

• When browning the meat, place in pan and leave it, until it gets a nice dark (not burnt) crust on the meat. You will have much better flavor. This goes for both ground beef and if you use steak chunks.