Name: Ground Beef Vegetable Soup With Diced Potatoes Recipe
Prep time: 20 min
Cook time: 60 min
Ingredients: 2 lb. ground beef; 3 cups chicken broth; 3 medium potatoes diced or chopped; 1 can vegetables without potatoes (also can use frozen or fresh); 1 cup cooked rice, (minute rice or regular rice); 28 ounce can tomatoes in juice; 8 ounce can tomato sauce; 1 teaspoon Tony Chachere's Creole Seasoning (more or less to taste); Salt and pepper to taste; Other favorite seasonings

When I was young I really disliked vegetable soup. Well, I didn’t like vegetables so this makes sense. Meat and bread was all I wanted to eat at meals.

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Now I love vegetables and vegetable soup. I like to have ground beef or hamburger meat as I call it in my soup, and fresh diced tomatoes. The vegetables can be fresh, canned, or frozen, doesn't matter to me.

This is one of those recipes where you need to make adjustments according to your taste. I know! It’s like my grandmother used to say “A little of this and a pinch of that.”

Drove me crazy so I just had to watch her cook. But I did learn and now I say the same things to my granddaughters when they ask about a recipe.

When I say you should adjust this recipe to your taste I’m talking about making the soup thick or thin, adding more or less vegetables, deleting the potatoes all together.

You can use more or less chicken broth or maybe you just want to boil the potatoes in water or beef broth. If you don’t like diced tomatoes in your soup just use tomato juice or sauce.

I like adding rice to my vegetable soup but you can omit it for dietary reasons or if you just don't care for it. See where I'm going with this? Make it your way.

This may sound difficult but it isn’t. Just follow the basic recipe and adjust as you add ingredients. The most important thing to me is the seasoning.

All foods need to be seasoned properly to your taste. I happen to like my soup just a bit spicy so I use Tony Chachere’s Creole Seasoning. If you prefer season salt or just salt and pepper then use those.

You will need to taste your soup as you add the seasonings and you may need to add more and more until the flavor is just right. Don’t start out heavy handed with the seasoning.

I grew up on a farm where we had a very large garden and we also raised cows and pigs so we had a lot of fresh ingredients and we froze and canned all kinds of things.

I really did not enjoy the farm chores when I was growing up but I can see they were good for me.

Ground Beef Vegetable Soup With Diced Potatoes Recipe

When I was young we always referred to ground beef simply as hamburger meat and I still do most of the time. You could use beef stew meat instead of ground beef in this recipe and it would taste great too.

Ingredients

2 lb. ground beef
3 cups chicken broth
3 medium potatoes diced or chopped
1 can vegetables without potatoes
1 cup cooked rice, minute rice or regular rice
28 ounce can tomatoes in juice
8 ounce can tomato sauce
1 teaspoon Tony Chachere's Creole Seasoning (or to taste)
Salt and pepper to taste
Other favorite seasonings

Instructions

Brown ground beef in a large Dutch oven or similar pot. Drain grease and juices after browning the beef.
Dice potatoes and add the potatoes and chicken broth to the pot.
Bring the mixture to a boil and reduce heat to medium. Cook until the potatoes are tender. Usually takes 20 to 30 minutes depending on the potatoes.
Add canned vegetables, cooked rice, canned tomatoes, tomato sauce and seasonings to the pot and cook on medium or low for 20 minutes.

Notes

Most of my notes with changes, additions, or substitutions are listed in my story above.

Sometimes I add a can or two of Margaret Holmes Tomatoes and kOra or Triple Succotash in addition to the canned vegetables.

Instead of rice add macaroni or other pasta. You can cook it in the soup mixture.

The soup will keep for several days in the refrigerator. You can also freeze any leftovers. We usually eat on the pot of soup for several days until it is gone. I love leftovers!

Retailsource Tony...

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Margaret Holmes, Tomatoes...

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I make a pan of yummy cornbread to go with the soup. I like cornbread in my soup but I also enjoy a slice with just butter! I will have my cornbread recipe for you soon.