Vegetable Beef Soup

This soup is a comforting meal that's perfect for our family on a cold winter day and is my all-time favorite soup recipe to make. It is full of veggie goodness and taste absolutely delicious and makes enough to freeze.

1 pound ground beef

1 onion, chopped

4 stalks of celery, chopped

4 carrots, sliced

1 can green beans, drained

1 can cannelloni beans, drained

2 quarts beef broth

1 cup water

1 (14.5 oz.) can crushed tomatoes

1 can mild Rotel

1 can tomato paste

4 cloves garlic, minced

1 (4 oz.) can whole green chilies, chopped 

2 teaspoons garlic powder

2 teaspoons cumin

2 teaspoons chili powder

2 teaspoons oregano

1 teaspoon granulated onion

1 teaspoon red pepper flakes

salt and pepper to taste (I use very little salt)

4-5 russet potatoes, cubed 

1. In large soup pot brown ground beef 

2. Then add cumin, chili powder, garlic powder, onions and cook 2-3 more minutes.  

3. Add garlic, celery, carrots, green beans, beans, broth, water, crushed and Rotel tomatoes, green chilies, oregano, granulated onion, salt and pepper, and tomato paste.  

4. Bring to a slight boil then simmer for 40-45 minutes or so.

5. Then add potatoes and cook till tender. 10-15 minutes. I usually leave potatoes a little firm. They will continue to cook as the soup sits to cool.

Enjoy!

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