The temperature has dipped here in Hotlanta, ushering fall in with a nice chill in the air. Please ignore the fact that it’s supposed to warm up again for a few days!
Yesterday was simply dreadful. Between the clouds, the threat of rain and the chill, I was ready for some warm and comforting soup when I got home. Luckily I had the forethought to want soup when I menu planned and grocery shopped so I had all the right ingredients.
This is a very easy soup to make. It sort of reminds me of school when we had vegetable beef soup and grilled cheese for lunch (one of my favorite meals) but this one is hopefully more tasty. It’s a breeze to whip up, especially if you buy pre-chopped frozen vegetables. Or, if you’re like me, you enjoy spending sometime with a sharp knife and did most of the work yourself.
Vegetable Beef Soup:
2 lb Ground Beef (I used 93/7)
3 Carrots, peeled and diced
2 Celery stalks, diced (I had huge celery stalks, so if yours are normal sized, use 3)
2 Onions, diced
1 bag Frozen Green Beans
2 cans Diced Tomatoes
Montreal Steak Seasoning
2t-1T to taste, Thyme
2t-1T to taste, Rosemary
2t-1T to taste, Oregano
2t-1T to taste, Basil
Salt & Pepper
(Ignore all the knives missing from my knife block)
In your favorite soup pot, brown the ground beef with a healthy sprinkling of Montreal Steak Seasoning.
When most of the ground beef is browned, add in the carrots, onions and celery. Season with thyme, rosemary, oregano, salt & pepper. Cook until all the pink is gone from the ground beef and the vegetables start to soften.
Add in green beans and diced tomatoes
Assuming your pot is nearly full, pour in as much V-8 as you need to cover all vegetables, add more for a brothier soup.
Bring to a boil. Reduce heat to simmer and cook for 25-30 minutes or until carrots are soft.