Vegetable Beef Soup - Basic Recipe

Ingredients

• 1 lb ground round
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot

• 1 (15 ounce) can diced tomatoes

• 1 (8 ounce) can tomato sauce or 2 cups tomato juice or 3 cups v 8 vegetable juice

• 2 (10 1/2 ounce) cans condensed beef broth
• 2 1/2 cups water

• 1 (15 ounce) can cut green beans, drained
• 3 cups vegetables, of choice (yellow corn, shoe-peg corn, lima or butter beans, green peas, large potato, peeled and diced, whatev)
• 1 1/2 tablespoons parsley flakes
• 1/2 teaspoon black pepper

Directions

1. 1

   Brown meat in large pot along w/ onions, celery, and carrots.

2. 2

   Add remaining ingredients, bring to a boil.

3. 3

   Reduce heat, cover and simmer 30-45 mins til veggies and barley are done.

4. 4

   Note #1: I’ve been adding ½ cup pearl barley to the soup, which will be done in the amount of simmering time. Quick barley takes only 10 minutes to cook so you could add later.

5. 5

   Note #2: I’ve found that adding pasta, while good at first, it continues to absorb the soup liquid and get really big and the soup becomes more like a stew. If you’d like noodles, I would cook them separately and add them to the bowl just before ladling in the soup.

6. 6

   Note #3: You could also add rice, if you would like.