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Vegetable Beef Soup

Written By: kittencal on October 23, 2009 No Comment

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This also works well using mini meatballs instead of the bulk ground beef  just brown firstly in oil remove to a plate then saute the onions and garlic for 3 minutes, I like to also add in a minced jalapeno pepper for extra heat…

I strongly suggest to make this soup 1-3 days ahead or even more as the flavors will blend and intensify just reheat on top of the stove before serving, this soup also freezes very well so you may want to make a double batch and freeze for another meal… this soup is very filling so all that is needed is a crusty loaf of bread to serve on the side

Yield about 3 quarts

Ingredients:

1 pound ground beef

1 large onion, chopped

6 garlic cloves, minced (the more the better!)

1 teaspoon crushed red chili flakes (or adjust to heat level)

1 package taco seasoning mix (such as Old El Paso, use regular or spicy I like the spicy!)

1 (28-ounce) can diced tomatoes, undrained

1 (16-ounce) package mixed frozen vegetables (use veggies of choice)

1 (16-ounce) can red kidney beans, undrained

1 (14-1/2 ounce) can beef broth

1 bay leaf

salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese or shredded cheddar cheese

Instructions:————————————-

In a medium or large pot cook the ground beef with onion until no longer pink; drain fat.

Add in the garlic and chili flakes; continue to cook until the meat is browned (this may take about 15 minutes for the meat to brown).

Add in the taco seasoning mix; stir for 2 minutes.

Add in the diced tomatoes with juice, frozen veggies, beef broth and bay leaf; bring to a light simmer over medium heat stirring constantly, then season with salt and pepper to taste.

Reduce heat to low and simmer partially covered for about 45 minutes (can simmer longer if desired).

Ladle into bowls then sprinkle with Parmesan cheese or cheddar cheese.

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