Quick Beef and Vegetable Soup Source: Cooks Country Magazine Course: Soups/Stews Cuisine: African Food Group: Beef Serves: 6 |
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Ingredients
| 1 pound(s) lean ground beef |
| 1 onion, chopped |
| 3 carrots, peeled and cut into 1/2 inch pieces |
| 1 teaspoon(s) dried oregano |
| salt and pepper |
| 4 cup(s) beef broth |
| 14.5 ounce can of fire roasted diced tomatoes |
| 8 ounce potatoes, peeled and cut into 1/2 inch pieces |
| 8 ounce green beans, trimmed and cut into 1 inch pieces |
| 2 tablespoon(s) chopped fresh parsley |
Instructions
Cook beef, onion, carrots, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in dutch oven over medium high heat, breaking up beef with spoon and no longer pink, about 6 minutes. Add broth, tomatoes and their juices, potates, bring to a boil, reduce to low and simmer covered until potatoes are almost tender about 10 minutes. Add green beans and cook uncovered until vegetables are tender and soup has thickened slightly, 10 - 12 minutes. Season with salt and pepper to taste. Serve sprinkled with parsley. |
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