Italian Vegetable Soup
Servings: 12 servings
  • 1 lb ground beef
  • 1 cup finely diced onion
  • 4 cups carrots - sliced
  • 3 cups celery - sliced
  • 3 cans 16oz diced tomatoes
  • 2 cans 15oz tomato sauce
  • 3 cups cooked kidney beans or 2 cans kidney beans
  • 4 cups water
  • Beef bouillon to taste 2-3 tbsp or 6-10 cubes
  • 2 tsp salt
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp pepper
  • 2 cups frozen corn
  • 2 cups frozen green beans
  1. In the bottom of a large stock pot, cook the onions and the ground beef. Add all remaining ingredients, except for the corn and the green beans. Bring to a boil. Reduce heat and simmer for 20 minutes. After 20 minutes, add the green beans and corn. Adjust seasonings to taste. Bring back to a boil and simmer until the green beans and corn are tender.
  2. FREEZER MEAL: This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two cup containers for easy lunches.