Ground Beef Vegetable Soup
We’ve stepped up the basic vegetable soup recipe by adding in a can of Keystone Ground Beef. This hearty soup is not only easy to make, you’ll agree it tastes souper.
- 1 (28 oz) can of Keystone Ground Beef
- 4 carrots, diced
- 4 celery ribs, chopped
- 1 onion, chopped
- 4 potatoes, peeled and cut into 1-inch pieces
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) whole tomatoes, crushed
- 1 can (15 oz) peas, undrained
- 1 can (15.25 oz) whole kernel corn, drained and rinsed
- 1 can (15 oz) green beans, drained and rinsed
- ground black pepper to taste
- 1/8 tsp. ground thyme
- 1 bay leaf, or more to taste
- 1/4 cup water, as needed
- Add Keystone Ground Beef into a stockpot over medium heat; cook and stir until beef is crumbly, approximately 5 minutes. Remember, Keystone Ground Beef is recipe ready and fully cooked, you are just warming the meat.
- 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.