- 3/4 pound ground beef
- 2 cans (14-1/2 ounces each) beef broth
- 2 cups water
- 1 can (28 ounces) diced tomatoes, undrained
- 3 celery ribs, chopped
- 2 large carrots, sliced
- 2 medium onions, sliced
- 1 medium potato, peeled and cubed
- 1-1/2 cups fresh cauliflowerets
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
- 1 tablespoon garlic powder
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup uncooked macaroni
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally.
- Cook macaroni according to package directions; drain. Stir into soup; heat through. Yield: 8 servings.
Reviews for Ground Beef Vegetable Soup
"Very good soup. I made this with the Casserole Oat Bread on the same page."
"This is a recipe I throw all the leftovers into and my family eats it up every time."
"Made a few changes but I do really like this recipe... Even impressed my Nana!"
"My husband is very finicky and liked this recipe a lot. He said he'd love to have this again. I, also, liked it a lot! I used broccoli, since I didn't have cauliflower, but will try cauliflower the next time. Great for a snowy day."
"My cousin made something close to this and man was it really good"
"Delicious. Easy to make. I didn't have any tarragon. So I left it out. I used frozen hash browns in lieu of regular potato. You can use a variety of veggies you have on hand and it still tastes great. Very versatile and tasty recipe"
"Not fancy, ingredients are readily available, easy recipe and filling. What more could you possibly want? I serve it with a loaf of hot country bread and this is a perfect, cold weather, warm your insides kind of dinner. It's fantastic re-heated for a take-to-work lunch in a thermos. The aroma is killer! Thank you for sharing!!!"
"This recipe makes a great winter supper! My whole family loved it. The beef broth makes a welcoming change from other soups. I made a few alternations however. I used 1 pound of beef instead of 3/4 pound. I used 3 cups of beef broth and eliminated the water. I used 2 large potatoes instead of 1 medium, and I left out the cauliflower and noodles. You can also try adding some garlic salt and Italian seasoning. I also splashed in some Worcestershire sauce and used crushed tomatoes instead of stewed tomatoes. It was so delicious- a real comfort food. I can't wait for the leftovers at breakfast tomorrow!"
"This is a very tasty, and if necessary, a fairly quick recipe. I like to cook this soup longer because I think it tastes better the longer it is simmered. I like to serve this with homemade cornbread. Yummy! "