Busy day soup

Bruce Lambert


This is a goto soup for a cold winter day at the North Pole.
You can add or subtract as you wish. If you can get fresh, by all means, do so. Otherwise, canned will do.

pinch tips: How to Skin Carrots, Potatoes and Apples



8 to 10


1 Hr


1 Hr


Stove Top


1 lb
browned ground beef
1 can(s)
potatoes, tomatos, carrots, corn, string beans, other veggies that you like
1 stalk(s)
celery stalk sliced thin
4-5 clove
grated garlic
1 large
onion chopped
1 tsp
thyme, oregano, basil (to taste), salt pepper
4 c
chicken or beef broth (i use swanson)
1 1/2 c
spinach if desired
1 c
pasta or rice as desired

Directions Step-By-Step

Saute onions, in olive oil, until translucent( 4-5 min), add garlic and cook 30/40 seconds, then add ground beef. Cook until beef is no longer pink. Add herbs and salt and pepper.
Add can of veggies,(except spinach, if using) with the liquid that it comes in. If your using fresh vegetables let simmer until cooked thru, but still has a little crunch. Your preference to how tender.
If I am adding pasta or rice, I like to cook separately and add to soup before serving.
At the last minute add the spinach, let cook for about a minute more.
Plate up in a nice bowl and add a little balsamic vinegar on top,
or a touch of EVOO. Enjoy!

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy