Monday, February 16, 2015

Vegetable Beef Soup

  • medium onion, diced
  • 1 lb. ground beef
  • 1 tsp. minced garlic
  • 12 cups beef broth, homemade and/or from bouillon
  • 2 cups sliced carrots
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 can diced tomatoes
  • 1 can green beans
  • 1 can garbanzo beans, drained
  • 1 T. lemon juice
  • salt & pepper to taste

Brown ground beef and onion, adding garlic when nearly done.  Set aside to drain.  In a stockpot bring the broth to a boil.  Add carrots, tomatoes, garbanzo beans, and spices. Cover and cook for 30 minutes until vegetables are soft.  Stir in green beans, ground beef, and lemon juice at the end and heat through.  Adjust seasonings if needed. Serves 6-8.

  • use fresh or frozen green beans
  • replace garbanzo with diced potatoes or rutabaga sliced thin
  • add thinly sliced cabbage at the 15 minute mark when cooking vegetables

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