Name: Beef Vegetable Soup with Tomatoes, Carrots, Green Beans, Peas & Corn
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 2839 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 7 ½ cups frozen mixed vegetables (carrots, corn, green beans, peas); 1 small bunch Italian (flat-leaf) parsley; 1.02 kg lean ground beef; 1 ½ medium yellow onions; black pepper; garlic powder; Italian seasoning; salt; Worcestershire sauce

Beef Vegetable Soup with Tomatoes, Carrots, Green Beans, Peas & CornBeef Vegetable Soup with Tomatoes, Carrots, Green Beans, Peas & Corn — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

2839 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

7 ½ cups frozen mixed vegetables (carrots, corn, green beans, peas)

1 small bunch Italian (flat-leaf) parsley

1.02 kg lean ground beef

1 ½ medium yellow onions

black pepper

garlic powder

Italian seasoning

salt

Worcestershire sauce

Instructions

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and small dice onions.

Once the pot is hot, add onion and beef; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Add broth, frozen veggies, tomatoes, Worcestershire, and spices to the pot, then stir to combine the soup. Cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer until the veggies are soft, about 10 minutes. Remove from heat.

Meanwhile, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the soup and stir to combine. (Reserve remaining parsley for serving.)

To serve, divide soup between bowls and sprinkle with reserved parsley. Enjoy!

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