Vegetable Beef Soup III

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes
• 2 cups beef broth
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Optional: sour cream, shredded cheese, and/or chopped fresh parsley for garnish

Directions

1. In a large pot over medium-high heat, cook the ground beef, onion, garlic, celery, and carrots until the beef is no longer pink and the vegetables are tender, about 10 minutes. Drain any excess fat.
2. Add the potatoes, tomatoes, beef broth, parsley, oregano, and basil. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
3. Season with salt and pepper to taste. Serve hot with desired garnishes.

Interesting Facts

• Vegetable beef soup is a great way to use up leftover vegetables.
• This soup can be made in a slow cooker or Instant Pot.
• It freezes well for up to 3 months.