Vegetable and Ground Beef Soup

Submitted by Ruth Tisdale

"Wholesome, hearty, and nutritious."

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 lb extra lean ground beef
• 1 medium onion, diced
• 1⁄2 head green cabbage, chopped
• 3 cups water
• 2 lbs tomatoes, diced
• 1 (8 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 pinch ground oregano
• 1⁄2 teaspoon crushed basil
• 1⁄4 teaspoon black pepper
• 2 celery ribs, diced
• 1 large potato, diced
• 2 cups canned green beans, drained
• 2 cups canned corn, drained
• 2 cups canned carrots, drained
• 1⁄4 cup pearl barley

directions

1. Sauté beef in pot or skillet until browned.
2. Add the beef, onion, cabbage and water in a large pot and boil until cabbage is tender.
3. Add the rest of the ingredients.
4. Add water till you have 2 inches of water above the solid part of soup.
5. Bring to a boil and then turn heat down and simmer about 45 minutes.

Reviews

[Charlie Rush]

Terrific soup! While searching for ground beef in my freezer, I located ground hot sausage, as well. Also, I used frozen mixed veges and beef broth instead of water. In place of oregano, I used Italian seasoning, with extra thyme. GOTTA LOVE the cabbage and barley.

 

[RachelB-KY]

This is great! Just like everyone else I changed the recipe to suit the tastes of myself and my family. I didn't add cabbage, basil or barley. I used 3 large potatoes and I didn't actually have tomato sauce so I used 8 ounces of Spaghetti sauce (roasted garlic and onion). I sauteed the onions with some garlic with the ground beef. And I used 1lb fresh tomatoes and 1lb diced canned as well, I hate canned carrots so I used some fresh baby carrots. Also, I used the crockpot. I put it on low for three hours and everything was tender... Thanks! This is a keeper.

 

[StudentCook]

Wow! "Wholesome and Hearty" is right! I changed it up a little bit by browning the meat with olive oil, garlic and onion. I used 1 can of diced tomatoes with oregano and spices added in. I also added a can of peas and carrots. I didn't use any cabbage in the soup. This recipe was great, I think you could pretty much add anything you want. It was even great a week later when I ate the frozen left overs for lunch! It makes A LOT! Thanks so much!

 

[SmoochTheCook]

EXCELLENT base recipe that is very easy to change to suit your tastes. For instance, I skipped the potato, corn, and carrots and went with zucchini, butternut squash, and wanted to put mushrooms in there, but to my dismay, mine were past their prime. I doubled the basil and gave a few extra pinches of oregano. I'm terribly impressed by it and since it's a rainy day, this is pure comfort! Thanks so very much! This will be printed and used over and over!

 

[Jenn Da Bean]

This was wonderful. I of course did not go by the books. I dont like cabbage much, so I left it out. I am sure it gives the soup a different feel. This is how I made it. I sauted the onion and added garlic in light extra virgin olive oil and a pat of butter. I then added the meat, and browned it. I added the cans of green beans, corn, and carrots. Then I added a can of stewed tomatoes with basil and garlic and a can of stewed tomatoes with onions, peppers, and celery. I added a can of beef broth and some water. Not too much water. Then seasoned it with oregano, basil, parsly, thyme, salt, and pepper. Then I let it simmer for about thirty minutes. I forgot to buy a potato and the barley. I think next time I make this I am going to use fresh veggies including the potato, fresh herbs, the barley, and stew meat. It was very good, both my daughter and my husband loved it.