Vegetable Soup

This might be the easiest recipe you’ll ever make. Everything cooks in one pot, which makes cleanup a breeze. My fiancé loves to enjoy his with a peanut butter and jelly sandwich, while I prefer a slice of cornbread. Made with ground beef and a mix of canned vegetables, this recipe comes together as one of the most comforting soups you’ll ever eat: Vegetable Soup

We encourage you to read the entire recipe before starting to ensure you’re using the proper equipment.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

This recipe makes about 8 quarts of soup.

Ingredients

• 1 lb ground beef
• 1 can lima beans, drained
• 1 can whole kernel corn, drained
• 2 russet potatoes, quartered
• 1 can string beans, drained
• 1 can sweet peas, drained
• 2 cans (28 oz each) whole peeled tomatoes

Recommended Equipment

• Freezer Bags or Storage Containers
• Large Pot
• Silicone spoon*

Instructions

1. In a large pot over medium heat, cook the ground beef until fully browned.
2. Drain the canned vegetables, except the whole peeled tomatoes.
3. Add all of the vegetables to the pot: lima beans, whole kernel corn, potatoes, string beans, sweet peas, and the whole peeled tomatoes.
4. Bring the soup to a gentle simmer and cook until the potatoes are fork-tender.
5. Serve warm with rice, crackers, cornbread, or a peanut butter and jelly sandwich.
6. Allow leftovers to cool, then freeze in freezer bags or storage containers. Be sure to label and date them.

Notes: Feel free to customize the vegetables to your liking. Prefer no meat or more meat? Add more or add none! Any large spoon will work for cooking, but keep in mind that tomatoes can stain wooden utensils.

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