Dinner Meat Soups & Salads

Ground Beef and Vegetable Soup

  Ground beef and vegetable soup

Ground beef and vegetable soup makes the perfect winter meal. All you need to do is brown some beef, add whatever vegetables you have in your fridge, add some herbs and spices, et voila, you get an easy, healthy, comforting and delicious soup to serve your family.

I hope you get to try this recipe and enjoy it!

Prep time: 15 minutes
Cook time: 55 minutes
Serves: 4

Ingredients:

1/2 lb of Lean Ground Beef
1/2 Onion Chopped
1 Carrots Chopped
1 Celery Chopped
1 Tomato peeled and cubed
1 Head of Broccoli cut into small florets
1 Green Squash cut into cubes
1 Cube of Knorr Chicken Bouillon
1/2 tsp of Tomato Paste
1/2 Cup of Pasta
1 Bay Leaf
1 tsp of Italian Herbs Blend
2 tbsps of Olive Oil
1 tsp of Ground Ginger
Salt and Pepper to taste
5 Cups of water
1 tbp of Chopped Parsley

Directions:

Brown the meat

In a medium size pot heat up 1 tbsp of olive oil, add the ground beef and season with salt, pepper and ground ginger.
Using a wooden spoon, break down the meat as it browns up.

Remove the meat from the pan

Once browned, remove the ground beef from the pan and set aside.

Add vegetables

To the same pot, add the remaining tbsp of olive oil,  onions, carrots, celery, and knorr chicken bouillon and season with salt and pepper

let the vegetable soften up

Saute the vegetables for 5 minutes until tender and chicken bouillon is melted.

Add brocoli and tomatoes

Add the broccoli, squash, tomatoes, tomato paste, bay leaf, and Italian herbs

cook again for 5 minutes

Saute for another 5 minutes to soften the added vegetables

Add water

Add water, cover the pot and cook for 30 minutes on medium heat

add meat and pasta

Once the vegetable are cooked, add the browned meat and pasta and cook for 7 minutes or until the pasta is cooked.

10

Before serving remove the bay leaf and add the parsley.

11

Enjoy the soup hot with some bread.

Ground Beef and Vegetable Soup
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4
Ingredients
  • ½ lb of Lean Ground Beef
  • ½ Onion Finely Chopped
  • 1 Carrots Chopped
  • 1 Celery Chopped
  • 1 Tomato peeled and cubed
  • 1 Head of Broccoli cut into small florets
  • 1 Green Squash cut into cubes
  • 1 Cube of Knorr Chicken Bouillon
  • ½ tsp of Tomato Paste
  • ½ Cup of Pasta
  • 1 Bay Leaf
  • 1 tsp of Italian Herbs Blend
  • 2 tbsps of Olive Oil
  • 1 tsp of Ground Ginger
  • Salt and Pepper to taste
  • 5 Cups of water
  • 1 tbp of Chopped Parsley
Directions
  1. In a medium size pot heat up 1 tbsp of olive oil, add the ground beef and season with salt, pepper and ground ginger. Using a wooden spoon, break down the meat as it browns up.
  2. Once browned, remove the ground beef from the pan and set aside.
  3. To the same pot, add the remaining tbsp of olive oil, onions, carrots, celery, and knorr chicken bouillon and season with salt and pepper
  4. Saute the vegetables for 5 minutes until tender and chicken bouillon is melted.
  5. Add the broccoli, squash, tomatoes, tomato paste, bay leaf, and Italian herbs, and saute for another 5 minutes to soften the added vegetables.
  6. Add water, cover the pot and cook for 30 minutes on medium heat.
  7. Once the vegetable are cooked, add the browned meat and pasta and cook for 7 minutes or until the pasta is cooked.
  8. Before serving remove the bay leaf and add the parsley, and enjoy the soup hot with some bread.

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