Recipe of the Week: Hamburger and Vegetable Soup

Ingredients
2 pounds lean ground beef
1 onion, diced
1 teaspoon celery seed (optional)
1 28oz can diced tomatoes
8 cups bone broth
2 carrots, sliced
1 green bell pepper, chopped
1-1/2 cup green beans and/or asparagus, cut into 1-1/2″ pieces
2 cups spinach packed
4 garlic cloves
salt & pepper, to taste

Instructions
On medium-high heat, spray thick-bottom soup pot with Pam spray. Add onions and cook until translucent. Add ground beef and cook for approximately 10 minutes, breaking up the meat. Add celery seed, diced tomatoes, broth, and carrots and bring to a boil. Reduce heat to medium and continue to cook for 10 minutes or until carrots are tender. Add bell peppers and green beans or asparagus and cook for another 5 minutes. Turn off heat, add spinach, garlic and check for salt and pepper. Adjust if necessary. Stir to combine well. Enjoy immediately but is also great for leftovers. Store in refrigerator up to 7 days.

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