A colorful hearty soup, that’s perfect for a chilly night or when you need a quick meal!
- 1 pound lean ground beef
- 1 onion diced
- 3 cloves garlic minced
- 2 medium potatoes, peeled & diced
- 4 cups chicken broth
- 2 cans diced tomatoes (we use Rotel)
- 3 tablespoons worcestershire sauce
- 2 tablespoons Italian seasoning
- 1 cup green beans, cut
- Pepper and salt to taste
- 1 cup carrots, sliced
- 1 cup celery, sliced
Brown beef over medium high heat when no longer pink add onion and garlic cook until onion is translucent drain fat, add potatoes, broth and tomatoes, bring to boil, reduce heat to low and simmer 10 minutes. Add remaining ingredients simmer 15-20 min or until potatoes are cooked. I use fresh vegetables when possible, if using canned or frozen, reduce final cook time to 10 min.