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Beef and vegetable soup

Recipes

Preparation time

15 minutes

Cooking time

60 minutes

Portion

6

Below Zero mixed vegetables

Mixed vegetables

July 9, 2024

750 g, 2 kg

Prepared with

Mixed vegetables
July 9, 2024
750 g, 2 kg

Ingredients

1 lb (about 450g) ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
1 potato, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
1 cup Below Zero mixed vegetables
½ cup Below Zero corn
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons vegetable oil

Preparation

In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
Add ground beef to the pot. Cook, breaking it apart with a spoon, until the beef is browned.
Once the ground beef is browned, add all the vegetables and the kidney beans. Stir well to combine.
Pour in the beef broth. Add dried thyme, dried rosemary, salt, and pepper. Stir to mix the ingredients.
Bring the soup to a boil, then reduce the heat to simmer. Cover the pot and let it simmer for about 50 minutes. Serve hot.

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