recipes

Ground Beef Vegetable Soup

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Ingredients

recipe yields 6 servings

Directions

  • Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.

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  • Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.

  • Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Nutrition Facts

Servings Per Recipe: 6
Calories: 598.3
% Daily Value *
Protein: 75 %
Carbohydrates: 23 %
Exchange Other Carbs: 
Dietary Fiber: 56 %
Sugars: 
Fat: 31 %
Saturated Fat: 38 %
Cholesterol: 32 %
Vitamin A Iu: 193 %
Niacin Equivalents: 141 %
Vitamin B6: 73 %
Vitamin C: 79 %
Folate: 51 %
Calcium: 19 %
Iron: 39 %
Magnesium: 46 %
Potassium: 57 %
Sodium: 46 %
Thiamin: 60 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 
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