I did it! I made my goal. Just in the nick of time too. Phew. Only 6 hours left in 2024. That's cutting it too close.
This is your average, every day beef vegetable soup. It had too much tomato for me. I like a little more beef brothy than tomato-y. I'd make it again for sure, but I'd not add both cans of tomato items. Maybe just the tomato sauce.
I also didn't use canned corn or peas. That's what freezer veg is for. And I cleaned out the freezer. Win Win!
Now on to next year and more new recipes.
Ground Beef Vegetable Soup
Recipe from Insanely Good Recipes
Serves 6
- 2 pounds ground beef
- 4 carrot, diced
- 4 celery ribs, chopped
- 1 onion, diced
- 4 potatoes, peeled and cut into small cubes
- 1 can (15.25 ounce) whole kernel corn, drained and rinsed
- 1 can (15 ounce) green beans, drained and rinsed
- 1 can (15 ounce) peas, undrained
- 1 can (15 ounce) tomato sauce
- 1 can (14.5 ounce) crushed tomatoes
- Salt and pepper to taste
- 1 bay leaf or more to taste
- 1/8 tsp ground thyme
- 1/4 cup water, as needed
In a large pot or Dutch oven, brown the ground beef over medium-high heat until cooked through, about 7-10 minutes. Drain any excess grease.
Add the diced carrots, chopped celery, and onion to the pot. Cook until the vegetables are tender, about 5 minutes.
Stir in the potatoes, corn, green beans, peas, tomato sauce, and crushed tomatoes. Season with salt and pepper, and add the bay leaf and thyme.
Pour in 1/4 cup of water, if needed. Bring the soup to a simmer and cover. Cook for about 1 hour, occasionally stirring until the potatoes are tender.
Taste and adjust seasoning as needed. Remove the bay leaf before serving. Enjoy!
No comments:
Post a Comment