Ingredients:
2 lbs ground beef
1 white onion, peeled and diced
1/4 tsp ground black pepper
1/2 tsp dry oregano
1/2 tsp dry basil
1/4 tsp seasoning salt
1 envelope onion soup mix
6 cups water, more to desired consistency
1 8-oz can tomato sauce
1 Tbsp soy sauce
1 15-oz can diced tomatoes, undrained
1 15-oz can corn, drained
1 cup celery, sliced
1/4 cup celery leaves, coarsely chopped
1 cup fresh carrot, sliced
1 cup white potato, peeled and cut into small cubes
garlic salt, to taste
parmesan cheese, to serve
sour cream, to serve
- Brown ground beef and onion in a large pot. Drain if needed.
- Add spices and onion soup mix.
- Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
- Add the rest of the ingredients up to the potatoes; bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender, about 30 minutes. (Add more water if needed).
- Season to taste with garlic salt.
- Serve with shredded parmesan cheese and sour cream.
What I did differently:
I left out the onion soup mix because they were out at the store the day I went. I didn't do the celery leaves because I bought pre-cut celery sticks (convenience, hello!) Other than that, I didn't change a thing.
Verdict:
Thumbs up! Oh yeah, this was a GREAT soup, and so easy to make! The flavors blended perfectly. I love a good vegetable beef soup and this one did not disappoint!
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