Living in California, one tends to assume we have beautiful, sunny weather 365 days a year. It’s true, we do tend to stay in the 70’s most of the time; but this winter has been especially cool.
I have particularly enjoyed curling up on the couch with the fireplace going, while eating something warm and comforting. Nothing warms my bones like a nice bowl of steamy soup. On occasion I like a big hearty bowl of meaty soup, but other days the familiar vegetable or chicken noodle soups will do the trick.
Today I am sharing a recipe for vegetable soup with ground beef. This easy to prepare recipe will warm you up on those chilly winter days. Preparation time and cooking time are quick so it also allows for a speedy weeknight recipe. As with any soup, it is a great idea to make it ahead of time on the weekend and let it sit at least a day before eating. Your taste buds will thank you.
To Prepare This Recipe You Will Need The Following Ingredients:
1 can (28 ounces)stewed tomatoes
1-pound ground beef
1-cup onion,chopped
1-cup carrot diced
1-cup celery,diced
1-cup potato,peeled and diced
1-cup rutabaga,peeled and diced
1 bay leaf
1/8 teaspoon dried basil
4-cups water
Directions For Soup Preparation:
First, you will want to mash the tomatoes with a potato masher. Or, for a finer consistency, place them in a food processor. Set aside. In a large skillet, brown and then drain the ground beef. Next, place drained beef in a soup pot or deep pan along with all other ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender.
Remember to discard the bay leaf before serving.
SERVINGS: 10
PREPARATION: 15 Min.
COOK TIME: 30 Min.
TOTAL TIME: 45 Min.
This is such an easy and satisfying recipe. Serve it with your favorite crackers, baked bread with butter, or with biscuits for a heartier meal.
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