Ground Beef Vegetable Soup

This soup is a one pot wonder. There is very little clean-up (you can see all the utensils I used in the picture above) and it is very quick to make. Don’t let the ease of it fool you – it has a lot of flavor and is very satisfying, especially with a side of cornbread or sourdough. I hope you enjoy.

*update* I tried this with a large sweet potato instead of a russet potato and it tasted delicious. My whole family loved it. I did forget to add the mixed vegetables in this picture (whoops!), but later added them. I’ll be making it with a sweet potato again, with the mixed vegetables too, of course.

Ingredients

• 1 lb ground beef
• ½ onion, chopped
• 1 large or 2 small peeled and chopped russet potatoes or 1 large or 2 small peeled and chopped sweet potatoes
• 1 can diced tomatoes
• 1 4oz can green chilis
• 1 can tomato sauce
• 1 carton beef broth (32 oz)
• 1 bag mixed veggies
• 1 teaspoon Italian seasoning
• 1 teaspoon chili powder (or more to taste)
• 1/8 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• optional: a dollop of sour cream

Directions

Brown beef and onion and drain (or don’t drain – your preference).

Add remaining ingredients.

Heat on medium heat on stove for 1 hour until potatoes are done. 

Serve with cornbread, whole spelt sourdough or basic sourdough. Add an optional dollop of sour cream if you love sour cream like I do.