Quick and Easy Vegetable Beef Soup

October 10, 2012

Yesterday afternoon my friend Nikki called and asked what I was up to. I replied, “Making a dinner that my boys are probably not going to eat.” I just knew that since this soup has tons of random vegetables in it, my boys would turn their nose up to it (I made this before and they did just that). Imagine my surprise when they gobbled it up. I mean, cleaned their bowls gobbled it up. Since changing eating habits, my children are much less picky and much more likely to try (and like) new, fresh foods. I served this with some Pumpkin Cornbread and everyone was more than satisfied after one hearty bowl.

This is on your table super quick or you can make it early and let it simmer on low all afternoon. Feel free to add or take away any vegetables that you want. The secret is using the combination of stock with jarred sauce to give you a fantastic, well seasoned broth. I hope you enjoy this as much as we do.

1 32 oz carton beef or vegetable stock
1 lb lean ground beef
1 jar organic pasta sauce (like Newmans Own Organic Marinara
2 cloves garlic
1/4 tsp cumin
1/2 onion, diced
1/4 cup diced celery
2 potatoes, peeled and diced

1 bag frozen mixed vegetables OR 2 diced carrots, 1 cup corn, 1 cup green beans, 1 cup green peas
1/4 to 1/2 tsp italian seasoning or this all purpose seasoning (to taste)
1 bay leaf

1 zucchini, chopped
1/4 cabbage, thinly sliced (optional)
salt and pepper to taste

In a large soup pot or dutch oven brown beef with onion, celery, garlic and cabbage (if using). Once browned add all remaining ingredients. Simmer for at least 10 minutes. Enjoy!

Serves 8 big bowls

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