Beef Vegetable Soup

Name: Beef Vegetable Soup
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8-10 serving(s)
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

(1)

Recipe by VLizzle

A nice comfy soup that is easy to put together! Some additional info for ingredients: I use 1 tsp McCormicks Basil/Garlic Blend - which I am having trouble listing as an ingredient and also 1 4oz can of Pennsylvania Dutchman Chunky Style Portabello Mushrooms. You can use fresh mushrooms if you prefer.

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READY IN: 8hrs 30mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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.