Ground Beef Soup
Recipe By: MaryBeth
1 pound ground beef
1 cup diced onion
1 diced green bell pepper
8 cups beef stock
2 cups diced carrots -- I used 1 cup
1 cup diced celery
2 cups chopped tomatoes
1 package broccoli, frozen -- cut into florets
or 1 head cut into florets with stalks
peeled and diced
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
freshly ground black pepper to taste
In large non-stick skillet, sauté ground beef over medium heat. Add
onions, garlic and bell pepper and continue sautéing until meat is
tender and vegetables have softened, about 5 minutes. Drain fat from
pan and set meat mixture aside.
In large soup pot or Dutch oven, heat beef stock over medium-high
heat until boiling. Add carrots and celery and cook until almost
tender, about 5 minutes. Add tomatoes, broccoli, parsley, seasonings
and reserved meat mixture. Mix well. Simmer over low heat 10 minutes
until all vegetables are tender. Taste and adjust seasonings.
"The Schwarzbein Principle Cookbook"
1894 Calories; 125g Fat (62.2% calories from fat); 92g Protein;
78g Carbohydrate; 20g Dietary Fiber; 386mg Cholesterol; 17540mg Sodium.
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