“It's the perfect cold weather meal! Soooo easy to make and it makes for wonderful left-overs!!!”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb ground beef (you can opt for lean)
  • 2 (8 ounce) cans tomato sauce
  • 8 cups water (amount depends on how much broth you want, I just fill my pot halfway)
  • 12 onion, diced
  • 1 (8 ounce) can sweet corn
  • 1 (8 ounce) can green beans
  • 2 large potatoes, diced (you can use the slices from a can if you wish)
  • 1 -2 large carrot, sliced
  • 1 -2 stalk celery, chopped
  • 13 cup worchestershire sauce (roughly, add to taste)
  • salt & pepper

Directions

  1. In your soup pot, brown up the ground beef with onions, salt & pepper and a splash of worchestershire sauce. Drain.
  2. Add water to fill about half the pot (however much broth you would like) and scrape the bottom to get the meat drippings.
  3. Add 2-3 cans of tomato sauce (you'll need the 3rd can if you add more water for broth) and about 1/3 cup of worchestershire sauce.
  4. Add the carrots, celery, corn, green beans and potatoes. Bring to a boil then cover and reduce heat to low. Allow to simmer for 5-10 minutes or until veggies are softened.
  5. *** I also like to boil up some shell noodles to serve along with the soup***.

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