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Name: Sara's Ground Beef Vegetable Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 pounds ground beef; 4 carrots, diced; 4 celery ribs chopped; 1 onion, chopped; 4 potatoes, peeled and cut into 1-inch pieces; 1 (15 ounce) can tomato sauce; 1 (14.5 ounce) can whole tomatoes crushed; 1 (15 ounce) can peas undrained; 1 (15.25 ounce) can whole kernel corn drained and rinsed; 1 (15 ounce) can green beans drained and rinsed; 1 (15 ounce) butter beans drained and rinsed; ground black pepper to taste; 1/4 teaspoon ground thyme; 1/4 teaspoon oregano; 1 bay leaf or more to taste; 2 boxes beef broth or vegetable add more as needed

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INGREDIENTS

2 pounds ground beef
4 carrots, diced
4 celery ribs ; chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes ; crushed
1 (15 ounce) can peas ; undrained
1 (15.25 ounce) can whole kernel corn ; drained and rinsed
1 (15 ounce) can green beans ; drained and rinsed
1 (15 ounce) butter beans ; drained and rinsed
ground ; black pepper to taste
1/4 teaspoon ground thyme
1/4 teaspoon oregano
1 bay leaf ; or more to taste
2 boxes beef broth or vegetable ; add more as needed

Servings

INSTRUCTIONS

1. Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.

2. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.

3. Bring soup to a simmer, place a cover on the pot, and cook,

NOTES

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Sara's Ground Beef Vegetable Soup

2 pounds ground beef
4 carrots, diced
4 celery ribs chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes crushed
1 (15 ounce) can peas undrained
1 (15.25 ounce) can whole kernel corn drained and rinsed
1 (15 ounce) can green beans drained and rinsed
1 (15 ounce) butter beans drained and rinsed
 ground black pepper to taste
1/4 teaspoon ground thyme
1/4 teaspoon oregano
1 bay leaf or more to taste
2 boxes beef broth or vegetable add more as needed

1. Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
2. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
3. Bring soup to a simmer, place a cover on the pot, and cook,

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Nutrition

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Serving Size: 1 Serving (569g)
Recipe Makes: 4-6 Servings

Calories: 1368
Calories from Fat: 1023 (75%)

Amt Per Serving		% DV

	Total Fat 113.7g	152 %
	Saturated Fat 43.1g	215 %
	Monounsaturated Fat 39.2g
	Polyunsanturated Fat 2.5g
Cholesterol 340.2mg		105 %
Sodium 387.6mg		13 %
Potassium 1453.6mg		38 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 5.9g
Protein 72.5g		104 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1368

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