Foodie: Veggie Beef Soup

I had originally planned this post back in March when it was chilly and perfect soup weather. But, you know, life happens. So here it is, a couple of weeks late. This is my go to soup recipe. I always have hamburger in the freezer so I usually only have to pick up a few things at the grocery store. The tomato juice base really makes this soup, or I think so anyways. Give it a shot and let me know what you think.


1 bottle of tomato juice (large)

1 box of beef stock

2-3 pounds of browned ground hamburger, drained

2-3 bell peppers, chopped

1 onion, chopped

1 bunch of carrots, chopped

4-5 stalks of celery, chopped

2-3 cloves of garlic (I use the frozen squares and pop in 3)

1 can of green beans

1 can of sweet corn

1 can of black beans, rinsed

1 can of tomato paste

1 can of Rotel tomatoes (I like the cilantro and lime version)

3 large potatoes, peeled and chopped

3 Bay leaves

Salt & pepper to taste

1 tablespoon EVOO

Seasoning (I use an Italian blend or whatever I have on hand)


In a large pot combine onions, peppers, celery and garlic and saute over medium heat for 5 minutes. Add in the rest of the ingredients, stir and cover. Increase heat until the soup comes to a slow boil for 10-15 minutes. Reduce heat and simmer soup for 45 minutes to an hour or until veggies are tender.

Makes a boatload of servings. (True story.)


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