Beef Vegetable Soup
photo by Vera C.
- Ready In:
- 8hrs 30mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1⁄2 teaspoon salt
- 32 ounces low sodium beef broth
- 1⁄2 cup red wine
- 1 (14 ounce) can diced tomatoes, fire roasted and undrained
- 1 (8 ounce) can tomato sauce
- 3 large carrots, chopped
- 3 celery ribs, chopped
- 1 teaspoon dried oregano
- 1 bay leaf
directions
- PLEASE READ THE DESCRIPTION ABOVE FOR SOME IMPORTANT ADDITIONAL INGREDIENT INFORMATION.
- Preheat a nonstick skillet to medium.
- Toss the beef & onion with the salt & basil/garlic blend & transfer to the pan.
- Cook stirring constantly until the beef is no longer pink & the onions are translucent.
- Drain well and pat the mixture dry with a paper towel(s).
- Transfer to a crock pot.
- Add the rest of the ingredients.
- Cook on low 8-10 hours.
- Remove bay leaf before serving.
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RECIPE SUBMITTED BY
Vera C.
Medford, Massachusetts
I love to grocery shop; prepare food; come up with new recipes; feed family and friends. I have won numerous cooking contests that I am very proud of.