When the weather starts getting chilly, I start craving a big, warm bowl of soup! A few of my favorites are potato soup, corn chowder, and vegetable beef soup. Here’s my version of vegetable beef soup, I have dubbed ‘Bino’s beef n veggie soup’. It’s very simple to make, and cheap as well. I make a big batch that feeds six or can be frozen for later. If you try it, let me know what you think! I apologize in advance for my horrible food photography skills. I’m working on it! 

Ingredients:

1 pound ground beef or venison (frozen or thawed)

2 cartons of 48 oz chicken broth 

1 package of frozen mixed vegetables (32 oz bag)

1 package of frozen butter beans (16 oz bag)

3 stalks of chopped fresh celery

2 cans of diced tomatoes (14.5 oz can)

4 medium potatoes, medium chopped

1/3 onion, chopped or diced

Salt, pepper, and garlic to taste

 

Directions:

Add 1.5 cartons of chicken broth to the pot. Add more as needed throughout cooking. Put all ingredients in the pot with the broth, except potatoes, and bring to a boil. Reduce heat to simmer and cook for 2-3 hours, stirring occasionally. The longer it cooks, the better it is! Make sure liquid does not go below vegetables while it’s cooking. Approximately 30-40 minutes before serving, add potatoes. When potatoes are cooked through, the soup is ready to serve. Enjoy!

 

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