Hearty Ground Beef Vegetable Soup

Name: Hearty Ground Beef Vegetable Soup
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1 lb ground beef; 1 tablespoon olive oil; 2 medium white onions, chopped; 2 stalks celery, chopped; 2 (14 1/2 ounce) cans low sodium beef broth; 3 carrots, chopped; 2 tomatoes, chopped; 6 new white potatoes, quartered; 2 cups water; 1/2 cup dry lentils, rinsed; 1 (14 1/2 ounce) can green beans, undrained; 2 tablespoons fennel bulbs, chopped; 1/2 teaspoon red pepper flakes; 1 teaspoon salt (or to taste); 1/2 teaspoon oregano; 1/2 teaspoon basil

Submitted by Trisha W

"------This is real comfort food with lots of flavor to warm you on a cold winter day. Enjoy it with some crusty bread and/or a salad. The ingredient list is long, but the preparation is easy!------"

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photo by MA HIKER

Ready In:: 1hr 30mins
Ingredients:: 16
Serves:: 6-8

ingredients

1 lb ground beef
1 tablespoon olive oil
2 medium white onions, chopped
2 stalks celery, chopped
2 (14 1/2 ounce) cans low sodium beef broth
3 carrots, chopped
2 tomatoes, chopped
6 new white potatoes, quartered
2 cups water
¹⁄₂ cup dry lentils, rinsed
1 (14 1/2 ounce) can green beans, undrained
2 tablespoons fennel bulbs, chopped
¹⁄₂ teaspoon red pepper flakes
1 teaspoon salt (or to taste)
¹⁄₂ teaspoon oregano
¹⁄₂ teaspoon basil

directions

Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
Reduce the heat and simmer for 1-2 hours.

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Reviews

Like other respondents, I did not have fennel. So my rating is based on that. Very little flavor. If you are looking for a flavorful, hearty soup, try the Two Old Queens soup recipe on recipezaar.

preslar
This was great. Made as written, but I didn't have any fennel.

jane49423
Very good!!

Nana_of_5
reviewed for RSC 9. This is an excellent tasting soup. Very hearty and filling. The aromas filled the house. DH and DS loved it as did the teachers from work who I served it to the next day. We are soup people in my family and each week I make a huge pot of soup for the week. This will become a regular. I like the ease of prep, the fact most (except fennel) are regular staples in myhouse and that there is some room for variations. I can see adding barley to this soup for a more stoup (stewy) type texture. I did add more potatoes and an additional can of beans as my family love veggies. Thank you

Chef1MOM-Connie
This soup is so good even my DH loved it & he's a confirmed meat & potatoes man. Easy to prepare & worth every minute of the time. I'v made it twice in the last 3 wks. Did not use the fennel bulbs either time. And cut the taters ( I used the small white ones) in 8ths. Just quartered makes the chunks too big I think. I made it once with low sod. broth & once with regular broth, I thought it needed th 1 t. of salt regardless or which broth was used. Thanks for the recipe Ready Set Cook.

Carol G.

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RECIPE SUBMITTED BY

Trisha W

Fernandina Beach, FL

<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014.  I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>

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