Vegetable Beef Soup II Chef John Recipes

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Vegetable Beef Soup II

"An easy, economical and delicious soup to serve your family on a cold day."

Ingredients :

• 1 1/2 pounds ground sirloin
• 1 cup chopped onion
• 2 (14.5 ounce) cans stewed tomatoes
• 5 cups water
• 1 tablespoon salt
• 2 cubes beef bouillon cube
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 russet potato, chopped
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon dried basil

Instructions :

Prep :	Cook : 8M	Ready in :

• In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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