AWESOME BEEF VEGETABLE SOUP
This is awesome for a cold winter day. Filled with vegetables. Perfect with rustic bread. Easy to make and great as leftovers!
Provided by Michele McCormick
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 17
Steps:
- Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
- Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 44.2 g, Cholesterol 56 mg, Fat 12.2 g, Fiber 7.2 g, Protein 21.2 g, SaturatedFat 5 g, Sodium 433.6 mg, Sugar 7.7 g
AWESOME, FRESH, AND FRAGRANT VEGETABLE BEEF SOUP
Steps:
- Cook and drain the ground beef. Throw into a large pot (I use an 8-quart stockpot). Add beef stock, potatoes, tomatoes, green beans, squashes, kale, onion, and seasonings. Fill with hot water to about 1 1/2 to 2 inches from top. Bring to a boil, reduce heat and simmer for 35-45 minutes (until potatoes are easily pierced with a fork). Fish out the bay leaves and discard...and when it is cool enough to eat, enjoy! Cover and refrigerate the leftovers, this soup is even better rewarmed!
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