When it’s cold outside, my family enjoys eating warm vegetable soup. Moreover, the flavor is amplified by the preparation of a pan of cornbread!

You are free to modify this recipe to suit your preferences. Change the consistency of the soup by adding more or fewer veggies, omitting the potatoes, or any number of other adjustments.

Although I enjoy adding rice to my soup, you are free to leave it out or substitute it with pasta.

However, if you were to substitute beef stew meat for ground beef in this recipe, the dish would still taste fantastic.

Vegetable Beef Soup Recipe

Ingredients

2 lb. ground beef
3 cups chicken broth
3 medium potatoes diced or chopped
1 can of vegetables without potatoes
1 cup cooked rice, minute rice or regular rice
28 ounce of 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.