Hearty Vegetable Soup

 

1 1/2
pounds ground beef
1
tablespoon vegetable oil
4
large carrots, sliced on the diagonal
3
ribs of celery, sliced on diagonal
2
medium onions, sliced
3
medium potatoes, pared and chunked
1
28-ounce can tomatoes
1
quart water
1
bay leaf
Chopped parsley
Freshly ground pepper
Garlic powder to taste
1
  teaspoon browning sauce
1 1/2
cups fresh or frozen corn
12
ounces fresh or frozen green beans

 

 

Brown ground beef in a 5-quart stock pot.

 

Add carrots, celery, onions, and potatoes to ground beef.  Toss and cook about 3 minutes over medium-high heat.

 

Add tomatoes, water, bay leaf, seasonings and browning sauce.  Stir until blended.  Cook about 1 hour, uncovered, over low heat until vegetables are tender.  

 

Add corn and beans; cook about 10 minutes longer.  Serve in soup crocks with crusty Italian or French bread and if you like, a sprinkling of freshly grated Parmesan cheese. 

 

Serves 6 generously.