I never cared much for school lunch. The lunches always consisted of rectangle slices of pizza or chicken. Every single form of processed chicken.
Chicken Nuggets. Chicken Sticks. Chicken Tenders. Chicken Rings. Chicken Patties. Seriously.
Can’t say I didn’t have my fair share of these processed chicken lunches and I would be lying if I said I didn’t enjoy them from time to time but my favorite day in the cafeteria was by far Vegetable Beef Soup Day. I don’t know if it was canned or if they threw together leftovers and called it soup but it was GOOD! That and Southwest Soup, but that’s an experiment for another day.
As much as I loved the school cafeteria’s vegetable beef soup, this soup is SO much better! With green beans and potatoes from my in-law’s garden, it’s just delightful! I look forward to making this again with more fresh ingredients from their garden and less from store bought, canned products. Oh, the perks of having in-laws with a garden. 😉 Did I mention they’re great?
What you’ll need: Ground Beef, Chopped Onion, Diced Potatoes, Green Beans, Olive Oil, Sweet Peas, Tomato Sauce, Diced Tomatoes, Beef Broth, Salt, Pepper, Garlic Powder
Homemade Vegetable Beef Soup
- 1 lb Ground Beef
- 1 Tsp Olive Oil
- 1/2 Medium Yellow Onion, Chopped
- 2-3 Medium Sized Potatoes, Peeled and Diced
- Tomato Sauce (15 oz)
- Diced Tomatoes (14.5 oz)
- Beef Broth (14.5 oz)
- Sweet Peas (8.5 oz), Drained
- 1/4 Tsp Garlic Powder
- Salt, Pepper To Taste
You can also add other vegetables if you prefer. I personally like to add corn, just be sure to drain the juice if you use canned.
- Heat olive oil over medium heat, add chopped onions and cook until golden-brown, about 5 minutes.
- Add ground beef to sauteed onions and brown, drain any excess grease.
- While the ground beef is browning, boil potatoes until soft, drain the excess water.
- Add the drained ground beef, onions, and potatoes to a stock pot along with the rest of the remaining ingredients.
- Simmer for 30 minutes – 1 hour.