Beef Vegetable Soup

This soup is super easy, packed with vegetables, and delicious to boot! Once you’ve browned the meat it’s basically a dump and stir recipe. You can easily swap/add any ingredients to make the recipe to your liking. This is how I usually make it:

INGREDIENTS:

• 1 tablespoon vegetable oil

• 1 lbs. ground beef (85/15 preferably)

• 1 yellow onion diced

• 3 garlic cloves minced

• 1/2 tablespoon dried thyme

• 48oz V8 Original (vegetable juice)

• 2 Bay leaves

• 2 cans carrots

• 2 cans green beans

• 1 can corn

• 1 15-oz package fresh baby spinach

• S&P to taste

INSTRUCTIONS:

In a large stockpot on medium heat, sauté the diced onion in vegetable oil.

Once the onions have begun to soften, add the ground beef and thyme.

When the ground beef is almost fully browned, add the garlic and season with salt & pepper. (If you add the garlic any earlier it could burn)

Once the beef is fully browned, drain the fat and return the meat to the stockpot.

Add all remaining ingredients, bring to a simmer and cook on low for about 30 minutes (to develop the flavor).

Fish out the bay leaves, season with additional salt/pepper if needed, and enjoy!