BEEF VEGETABLE SOUP | Easy Main Dish | ONE POT MEAL Demonstration

Deronda demonstrates how easy it is to warm up with this one-pot meal...BEEF VEGETABLE SOUP!! Hearty & Delicious!! Recipe below by clicking on SHOW MORE...

BEEF VEGETABLE SOUP

Yield: 16 cups Approximately

• 1 pinch to 1/4 teaspoon of crunched Red Pepper
• 2 cups vegetable broth, can substitute with beef or chicken broth,
• 3/4 cup corn, drained, may substitute with frozen corn
• 2 cup red potatoes, diced
• 1 cup onions, diced
• 1 (28-ounce) can tomatoes, diced
• 3/4 cup Edamame, cooked
• 1 pound ground sirloin
• 1 cup carrots, diced
• 1/4 teaspoon fresh cracked black pepper
• 1 tablespoon olive oil
• and or water
• 2 teaspoons dried oregano
• 2 garlic cloves, minced
• 1 cup celery, diced
• 2 cups of water (use more or less depending on soup thickness)
• 1 tablespoon kosher salt

1. In a 5-quart Dutch Oven, or heavy bottom sauce pan, over medium-high heat, add the olive oil, onions, carrots, and celery. Cook 10 minutes, or until onion are slightly golden around the edges. Turn down heat to medium-low, if needed.
2. Add ground sirloin. Season the meat with 1/4 of the salt, ground oregano, and pepper. Crumble meat down while cooking until there is no pink color. About 6-7 minutes. DO NOT over cook the ground sirloin.
3. Add minced garlic. Cook for an additional 1 minute.
4. Add drained diced potatoes. Stir.
5. Stir in the vegetable broth, diced tomatoes, and water. Add the crushed red pepper, and the remaining salt, ground oregano, and pepper. Bring to a boil. Cook over medium-heat for 20 minutes. Stirring occasionally.
6. Add Edamame and corn. Stir. Bring to a boil. Reduce heat to simmer. Cover with tight-fitting lid. Cook an additional 30 minutes. Stirring every 5 minutes.

TIPS: Store in an airtight container in the refrigerator up to 4 days.

~~ENJOY your BEEF VEGETABLE SOUP~~