Shar's Hearty Beef Vegetable Soup

Name: Shar's Hearty Beef Vegetable Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8-10
Ingredients: 2lb bag(s) frozen mixed vegetables; 1 1/2 lb ground beef 90% lean; 5-6 medium russet potatoes, peeled and sliced thickly in chunks; 1 1/2 c yellow onion chopped; 1 1/2 c celery chopped with a few leaves; 4-5 small fresh carrots sliced in rounds; 2 beef boullion cubes dissolved in hot water; 32 oz carton of vegetable broth; season with salt and pepper and your fav herbs, i used a little oregano, bay seasoning and a bit of garlic powder; 1/2 c white wine , whatever you like (optional); 3/4 stick unsalted butter

By Shar Windle
@shar749

This was my Mom's recipe which we loved as kids. I have added to it and it still brings back memories of coming in from play to a steaming bowl of beefy, veggie goodness. It always filled us up with love and is so fast and easy to make.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

8-10

Prep:

20 Min

Cook:

1 Hr 30 Min

Ingredients

Add to Grocery List

2lb bag(s)

frozen mixed vegetables
1 1/2 lb

ground beef 90% lean
5-6 medium

russet potatoes, peeled and sliced thickly in chunks
1 1/2 c

yellow onion chopped
1 1/2 c

celery chopped with a few leaves
4-5 small

fresh carrots sliced in rounds
2

beef boullion cubes dissolved in hot water
32 oz

carton of vegetable broth
·

season with salt and pepper and your fav herbs, i used a little oregano, bay seasoning and a bit of garlic powder
1/2 c

white wine , whatever you like (optional)
3/4 stick

unsalted butter

How to Make Shar's Hearty Beef Vegetable Soup

Step-by-Step

You will need a large 5 quart Dutch Oven or soup pot, I love my Le Creuset cast iron dutch oven lined with porcelain, nothing cooks better and maintains an even heat as well.

Prep all your fresh veggies first.
Saute your ground beef until grayish in color. Then Add the bouillion cube liquid and all the vegetable broth.
Add all the fresh and frozen vegetables and enough hot water to come to about 1 inch from the top of a 5 quart pot.
Season with a generous amount of Kosher salt and some black pepper and any other dried herbs you like. (Go easy with dried herbs) Bring to a boil, stirring frequently to mix, then reduce heat to low ,Add the wine (if using) and cover. Cook about 1 1/2 hours. 15 minutes before it is done stir in the butter to give it a rich taste.
Serve with crusty French Bread and butter.

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