9 January, 2023
Vegetable Soup (with or without ground beef)
This soup is so versatile, you can add or omit whatever you’d like. Perhaps it should be named the kitchen sink soup. I use my favorite marninara “Rao’s” but you can use whatever your favorite is, or even just some crushed or diced tomatoes. It’s all about what your preference is or what you have on hand. The amount of veggies you put in is just a suggestion, I don’t measure.
Olive Oil
Onion diced
2 or3 carrots sliced
2 or3 celery stalks sliced (i like the leaves left on)
2 garlic cloves minced
1 jar marinara
2 cups or so of chicken or vegetable broth
1/2 lb of ground beef (optional, of course)
1 large or 2 small potatoes diced to bite size pieces (I like yukon gold and I don’t peel them, if you use a russet, peel it)
1 cup frozen corn
1 cup frozen peas
1 cup of fresh or frozen green beans
1 can beans, rinsed and drained (I used butter beans)
1 tsp or so of Italian seasoning
1 bay leaf
splash of balsamic vinegar
Salt and pepper to taste
In a large dutch oven, heat the oil and add the diced onion, carrot and celery until tender. Add the ground beef (or not) and the minced garlic and cook breaking up the beef, until cooked. Add the marinara and the rest of the ingredients and let simmer for a good 30 minutes or at least until the potatoes are fork tender. I bring it to a boil and then let simmer on low.
Enjoy!
