Jamie’s Vegetable Soup
INGREDIENTS
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3 tablespoons extra virgin olive oil
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3 pounds ground beef
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4 stalks celery, finely chopped (2 cups)
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2 medium onions, finely chopped (1 cup)
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1 28-ounce can chopped, peeled tomatoes, undrained
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12 ounces fresh tomatoes, coarsely chopped (about 2 cups)
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2 beef bouillon cubes
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1 1/2 teaspoons dried basil
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1 1/2 teaspoons dried oregano
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1 1/2 teaspoons garlic powder
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1 1/2 teaspoons salt
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1 teaspoon celery salt
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1/2 teaspoon freshly ground black pepper
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2 bay leaves
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4 cups frozen mixed vegetables
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2 cups finely chopped white potato
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1 1/2 cups frozen corn kernels
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1 cup frozen cut okra
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1/2 cup uncooked elbow macaroni
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1/4 cup chopped fresh parsley
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