Ground Beef Vegetable Soup

 

On my way to 100 recipes in 100 days.  Here is recipe 40: Ground Beef Vegetable Soup!

This is the first recipe that my twin sister asked me for when she started cooking.  That was about 4 years ago.  This is still one of my favorite soups.  It is so full of flavor and the veggies are wonderful.

Look at all that veggie goodness brewing.

This recipe has been adapted over the last 4 years.  I got the original recipe from Taste of Home Magazine.  I cannot remember the issue or even if it was a special seasonal magazine.

I have been working on getting some better pictures.  The trick for today was to make dinner at noon and then photograph it while I had good light at lunch time.  Then all I had to was reheat for dinner.  It worked out pretty nice and all the natural lighting made all the difference.

I serve this soup with fresh rolls and a side salad.  It is wonderful.

Ground Beef Vegetable Soup

1 lb ground beef

2 cans beef broth (14 ½ oz each)

2 cups water

1 can (28 oz) diced tomatoes, undrained

4 celery ribs, chopped

3 large carrots, sliced

1 medium yellow onion, diced

2 yukon gold potatoes, peeled and cubed

1 head fresh cauliflower, cut in to florets

2 teaspoon dried tarragon

1 tablespoon garlic powder

½ tablespoon dried parsley

½ teaspoon salt

⅛ teaspoon pepper

¾ cup uncooked macaroni

1. Cook macaroni according to package directions, set aside

2. In a large soup pot, brown ground beef over medium heat until no longer pink.  Drain.

3. Add broth, water, tomatoes, celery, carrots, onion, potatoes, cauliflower, taragon, garlic powder, parsley, salt and pepper.  Bring to a boil and reduce heat to simmer.  Cover and simmer 30 minutes until veggies are tender.

4. Stir in macaroni and serve.  Enjoy!

Liked my Ground Beef Vegetable Soup? Try Veggie Tortellini Soup

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