Beef and Veggie Soup
I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. —Teresa King, Chambersburg, Pennsylvania
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cans (8 ounces each) tomato sauce
- 2 cans (16 ounces each) kidney beans, rinsed and drained, optional
- 1 package (10 ounces) frozen corn
- 1 cup shredded carrots
- 1 cup chopped green pepper
- 1 cup chopped sweet red pepper
- 1 cup chopped fresh tomato
- 1 tablespoon chili powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Shredded cheddar cheese, sour cream and tortilla chips
Reviews
Want to try this - can I cook it on high for 4-5 hours in the crockpot?
Very tasty soup! I added extra beef broth (4 cups), 2 small jalapenos (seeded and minced) plus 1 1/2 cups of cooked digitalini noodles. Will definately make this recipe again!
Delicious soup. I decided to make this late in the day so made it on the stove. Since my husband likes either pasta or potatoes in his soup, I added extra broth and tomato sauce along with 3/4 cup baby shells. A thick soup for a cold day.
I added two cups of water and some beef bullion after reading the reviews. This soup is amazing! After having soup as half we served the rest of it over rice the next day. Delicious as both! We will be making this again soon. So much flavor!
I "add" 2 cups of water . . . not "had" 2 cups of water. I must be tired.
I've made this recipe over and over. I did find it a little thick to be called a soup, so I had 2 cups water and some beef bouillon. I also add some chopped celery. It is however, absolutely delicious.
i THINK THIS IS A DELICIOUS RECIPE