Savory Winter Soup Recipe
Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! —Dana Simmons, Lancaster, Ohio
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 garlic clove minced
- 3 cups water
- salt and pepper to taste
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 pounds ground beef
- 1 can (28 ounces) diced tomatoes undrained
- 1 cup cubed peeled potatoes
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
- 3 medium onions chopped
- 3 cans (10-1/2 ounces each) condensed beef broth undiluted
- 1 cup each diced carrots and celery
- 1 cup fresh or frozen cut green beans
- Carbohydrate 4.57657464285714 g
- Cholesterol 44.0632588 mg
- Fat 9.82084182142857 g
- Fiber 0.995760725321089 g
- Protein 12.7692844761429 g
- Saturated Fat 3.82176439631429 g
- Serving Size 1 1 serving (196g)
- Sodium 132.142782238622 mg
- Sugar 3.58081391753605 g
- Trans Fat 1.42109981912857 g
- Calories 159 calories
Directions In a large skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours. Yield: 14 servings (3-1/2 quarts). To save chopping time, use frozen sliced carrots and cubed hash brown potatoes in Savory Winter Soup. Originally published as Savory Winter Soup in Taste of Home Ground Beef Cookbook 1999, p71
