Vegetable Beef Soup

Serves: 4-6

What you need:

1 yellow onion, diced

3 stalks celery, diced

4 cloves garlic, minced

1 lb lean ground beef

1 28 oz can crushed tomatoes

1 quart beef broth

1 can green beans

1 ½ cups baby carrots, cut in half

4 medium potatoes, peeled and cubed

1 bay leaf

Salt and pepper, to taste

What to do:

1. In a large soup pot over medium-high heat, sauté the onion, celery, garlic, and
ground beef until the beef is browned.

2. Add in the tomatoes, green beans, carrots, and potatoes and let everything sim-
mer for 5 minutes.
3. Pour in the beef broth, stir, and add in the bay leaf. Bring to a boil, reduce the
heat and let simmer for an hour.

4. Add salt and pepper before serving.

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