Vegetable Beef Soup

Posted by Jenni Harris on Jan 25, 2016 6:20:00 PM

(Makes 8 Servings)


  • 1.5 pounds White Oak grass-fed ground beef
  • 1 cup chopped onion
  • 2 (14.5 oz.) cans stewed tomatoes
  • 5 cups water
  • 1 tablespoon salt
  • 2 cubes beef bouillon 
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 russet potato, chopped
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon dried basil 


In a large stock pot, brown the ground beef and an 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.

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