I know we are heading into summer soon but I wanted to go ahead and share this recipe anyway. I am one of those people that can eat soup year round. Honestly, soup is one if my favorite meals. The soups I make are usually filling and healthy. This one in particular is filled with a lot of vegetables and can easily be adapted to add/sub your favorites. Another reason I love soup is all the leftovers I usually have. Leftovers = a night off of cooking. I call that a win! This soup is delicious served with crackers or you could add rice or barley to bulk it up a bit.
1 pound lean ground beef
1 small or medium onion, chopped
3 garlic cloves, minced
2-3 carrots, chopped
2-3 celery ribs, chopped
5 – 6 cups beef broth
1 baking potato, peeled and cut into cubes
1 cup frozen or canned corn
1 cup chopped green beans (or zucchini or peas)
1 14.5 oz can diced tomatoes, drained
2 cups chard or spinach, chopped
1/4 tsp dried thyme
1/4 tsp dried basil
1 bay leaf
1 tsp salt
1 1/2 tsp Worstershire sauce (optional)
1. Brown ground beef over medium heat. Add the onions and garlic and continue to cook until the meat is cooked through.
2. Add the carrots, celery, thyme and basil. Cook another 5-7 minutes, allowing the vegetables to soften.
3. Add the beef broth, potato, corn, green beans, bay leaf and salt. Bring to a boil and then simmer for 20 – 30 minutes.
4. Add in the spinach or chard, tomatoes and Worstershire sauce. Simmer for another 10 minutes. Add salt and pepper to taste.
5. Pull out the bay leaf and serve!
Serves 6 – 8