Beef Veggie Soup

A warm, hearty soup is the perfect recipe for those chilly, winter months. I love making a huge pot on Saturday to have all my weekend meal preparation done in one whack. This beef soup can be cooked in an Instant pot or a dutch oven; it is also a very versatile recipe, most vegetables are delicious additions!

Ready in 2-3 hours

Serves 12 servings

Ingredients

• 1 lb. of ground beef or stew meat

• 1 chopped onion

• 3 minced garlic cloves

• 3 chopped celery sticks

• 2 15 oz. cans of diced tomatoes

• 4 sliced carrots

• 4 cups of beef broth (Bone broth has the highest nutritional value.)

• 1 6 oz. can of tomato paste

• 1/4 cup of Italian seasoning

• 3 bay leaves (These can be eaten or discarded once the soup is cooked.)

• salt and pepper to taste (Begin with 2 tbsp of salt and 1 tbsp of pepper and go from there.)

• olive oil for cooking

• water to increase broth amount

  
  
  
  

Preparation

1. In a dutch oven or Instant Pot, cook the beef in 1 tbsp of olive oil until the meat is no longer pink. Drain the meat and set it aside.

2. Next, saute the onion, garlic and celery in 3 tbsp of oil until they are soft and the onions are becoming translucent.

3. Then, put the beef back in the pot, along with the rest of the vegetables. Add just enough water to cover the contents of the pot and bring to a boil.

4. Reduce heat and simmer uncovered for 1-1/2 hours until the vegetables have reached desired texture.

5. Enjoy!

   
   

Tips

1. This soup is so scrumptious and wholesome, especially when served with a side of homemade bread, crackers or biscuits!