Our grandson LOVES this soup and always asks for seconds. It is a wonderful combination of flavors from traditional vegetables that make for a delicious soup! Onions, garlic, carrots, celery, cabbage, green beans and peas in a beef broth with tomato juice – packed full of nutrition for your family. This recipe is featured on the front cover of our book Eating Pure in a Processed Foods World®.
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Vegetable Beef Soup
1-1/2 lbs. ground beef
1 onion, chopped
2 cloves garlic, minced
2 quarts beef broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 head cabbage, cored and chopped
2 cups sliced carrots
3 stalks of celery, sliced
2 cups tomato juice
2 bay leaves
1 cup green beans, fresh or frozen
1 cup garden peas, fresh or frozen
1 tablespoon dried parsley, optional
In a large skillet, brown beef with onion and garlic over medium-high heat. Transfer to a large stock pot and add all ingredients except green beans, peas and parsley. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 45 to 60 minutes. Add green beans, peas, and parsley. Continue cooking an additional 10 minutes. Remove bay leaves before serving.
This is an excellent soup to cook in a slow cooker on low 8 to 10 hours. Toss in green beans and peas 5 to 10 minutes before serving.
Make 8 servings
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