Healthy Vegetable Beef Soup
This is a great recipe that is good for you and will be good to you. Preparation times differ depending on whether you use fresh, frozen, or canned veggies. Canned vegetables are usually already tender and don't require as much simmering as frozen nor fresh vegetables would.
2Lbs of lean ground beef/chuck
1 46oz can of 100% real tomato juice; no sugars added
1 8oz can of tomato paste; no sugars added
2 8oz cans of tomato sauce; no sugars added
2 1LB. bags of frozen mixed veggies
4-5 8oz cans of unsweetened vegetables
Most commonly used vegetables include potatoes, corn, green beans, green peas, tomatoes, and carrots. When using fresh vegetables chop two potatoes and tomatoes, and 2-3 carrots into quarter inch squares or desired size. Use 15 oz of green beans, peas, and corn.
1 tsp each of Basil, Savory, Thyme, Oregano, Marjoram, Garlic, Rosemary, and Parsley
1/2 tsp salt, seasoning salt, and pepper
Brown lean ground beef. Add Basil, Savory, Thyme, Oregano, Marjoram, Garlic, Rosemary, and Parsley to browning ground beef. Drain excess grease and oil from browned beef and place on medium heat. Add tomato juice, sauce, paste and stir. Bring to boil stirring occasionally to prevent sticking. Add vegetables and stir. Lower heat to simmer and stir in salt, pepper, and seasoning salt. Allow to simmer until vegetables are tender. Recipe feeds six.