Our Favorite Beef + Veggie Soup

It’s finally cold in Oklahoma, so we’re cozying up next to the fire with a warm bowl of soup. And there are what feels like one million things going on in our world right now, so soup is a much needed respite from the crazy!

We listed and went under contract on our home in the past couple weeks, and now we’re looking for a place to live while we build! But since our house is not being shown right now, I’m back in the kitchen as much as possible.

This beef and veggie soup is a quick and easy win for the adults and kids in our family.

Beef + Veggie Soup

ingredients:

• 1 lb ground beef
• 1 box of beef broth
• 4 cups water
• 1 15oz can of tomato sauce
• 1 cup frozen corn
• 4 potatoes, cubed
• 1/2 lb baby carrots sliced
• 2 stalks of celery diced
• 1 can of diced tomatoes (I prefer to blend them with a mixer before adding them so my picky eaters don’t get mad about tomato chunks)
• 1/2 yellow onion diced
• 1 cup pasta (we use elbow macaroni but any pasta will do)
• salt
• Lowry’s seasoning salt
• garlic powder
• olive oil

Directions:

1. Heat a pot over medium heat with 2 tablespoons of olive oil.
2. Once the olive oil is warm, sauté your diced onion until translucent.
3. Add your ground beef and brown. Drain any excess fat.
4. Once the ground beef is brown, add the tomato paste and diced tomatoes. Stir well.
5. Season the meat and tomatoes with salt and garlic powder.
6. Add the carrots, potatoes, celery, and corn.
7. Add the Lowry’s to taste.
8. Bring to a boil. Reduce heat and simmer for 30 minutes to several hours (the longer it sits the more flavor it will develop)
9. While the soup is simmering, boil a pot of salted water for your pasta. Cook according to the package instructions. (we like our pasta al dente)
10. Before serving, add the pasta.

Serve with cornbread. Enjoy!