Southern Style Beef & Veggie Soup
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
3 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons tomato paste
1 cup diced carrots
1 cup diced potatoes
1 cup frozen or fresh green beans
1 cup corn kernels
1/2 cup green peas
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and black pepper to taste
Instructions
In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain excess grease if needed. Add the diced onion and cook for 3–4 minutes until softened, then stir in the garlic and cook for 30 seconds.
Stir in the beef broth, diced tomatoes, and tomato paste. Add the carrots, potatoes, green beans, corn, and peas. Sprinkle in the thyme, oregano, salt, and black pepper, then mix well.
Bring the soup to a gentle boil, reduce the heat to low, and simmer uncovered for 25–35 minutes, or until the vegetables are tender and the flavors are well blended. Stir occasionally.
Taste and adjust seasoning if needed. Let the soup rest for a few minutes before serving.
