Vegetable Beef Soup
This soup makes a quick, filling meal on cold winter days.
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Servings: 4
Ingredients
- 2 teaspoons canola oil
- 1 pound ground beef, or 14.5-ounce can beef substitute beef for other meat, like game, bison, turkey, or chicken
- ½ cup onion, diced
- 41/2 cups low-sodium chicken, beef, or vegetable broth
- 2 teaspoons Italian seasoning
- 1 bay leaf
- ¼ teaspoon black pepper
- 10 ounces frozen mixed vegetables or 2 cups fresh or canned vegetables
- 1 15-ounce can diced tomatoed
Instructions
- Wash hands with warm, soapy water.
- In a large saucepan, heat canola oil. Brown ground beef with onions. Drain off fat. If using canned beef, skip this step.
- Add broth, Italian seasoning, bay leaf, and black pepper. Heat. If using canned beef, add it in this step.
- Stir in mixed vegetables but not tomatoes.
- Bring to a boil. Reduce heat, cover, and simmer for 6-8 minutes or until vegetables are tender crisp. Remove bay leaf and throw away.
- Stir in tomatoes with juices. Heat through.