Beef and Vegetable Soup

Course Soup, Main Course

Keyword Potato, Crushed Tomatoes, Carrot, Bay Leaves, Onion, Bay Leaf, Carrots, Ground Black Pepper, Celery, Beef, Thyme, Canned Beef, Tomato, Corn, Tomatoes, Potatoes, Peas, Tomato Sauce, Green Beans, Onions

Dietary Need Gluten Free

Cooking Method Stovetop

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 308kcal

Equipment

Stovetop
Stock Pot with Lid

Ingredients

1 can Beef 24 ounces, undrained
4 Carrots Medium, chopped
4 stalks Celery Chopped
1 Onion Chopped
4 Potatoes Peeled and cut into 1-inch cubes
1 can Tomato Sauce 15 ounces, low-sodium
1 can Crushed Tomatoes 15 ounces
1 can Peas Optional; undrained
1 can Corn Optional; drained and rinsed
1 can Green Beans Optional; drained and rinsed
Ground Black Pepper To taste
⅛ teaspoon Thyme
1 Bay Leaf
¼ cup Water If needed

Instructions

Add canned beef to a stock pot over medium heat. Cook and shred the beef until warmed.
Stir carrots, celery, and onion into the beef; cook until the vegetables start to soften, about 5 minutes (you may add a tablespoon of cooking oil if the mixture is too dry).
Add potatoes, tomato sauce, crushed tomatoes, peas, corn, and green beans to the pot and season with black pepper. Add the thyme and bay leaf. Add the ¼ cup of water if needed.
Bring the soup to a simmer, place a lid on the pot, and cook, stirring occasionally and adding additional water if needed, until potatoes are tender, about 20-30 minutes.

Nutrition