beef and vegetable soup
This soup is perfect for chilly nights. The chili powder gives it a little kick. I have been making it for 45 years. My late father-in-law would call and say he was coming to dinner, and he wanted my soup. He insisted he got the leftovers. Serve it with some toasted garlic bread, and you have a perfect dinner.
prep time
45 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1/4 pound bacon cut in 1/2-inch pieces
- 3/4 pound ground beef
- 1 medium onions, yellow, medium, diced
- 1 rib celery, diced
- 1 seeded green pepper, chopped
- 1 can tomatoes, with juice (28 oz)
- 2 medium carrots, cut in 1/2-inch pieces
- 2 medium potatoes, cut into 1/2-inch pieces
- 5 cups water
- 1 bay leaf
- 2 small garlic, minced or pressed
- 3 teaspoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 teaspoons beef Better Than Bouillon
How To Make beef and vegetable soup
-
Step 1Cook bacon pieces in a large Dutch oven on medium heat for 5 minutes. -
Step 2Crumble ground beef into the pan with bacon and cook, stirring until lightly browned.
-
Step 3Add onions, celery, and green pepper. Cook for about 10 mins.
-
Step 4Add tomatoes and their liquid, and break up the tomatoes with a wooden spoon.
-
Step 5Add carrots and potatoes.
-
Step 6Add water.
-
Step 7Add bay leaf, garlic, chili powder, salt, and pepper. Add bouillon. Stir to mix well.
-
Step 8Bring to a boil.
-
Step 9Reduce the heat, cover, and simmer for 1 hour. Stir now, and then, so it doesn't stick.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes