Ingredients:
- 1 pound lean ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 bay leaf
- 8 cups beef broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup chopped fresh spinach
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium heat. Drain off any excess grease.
- Sauté the Vegetables: Add the onion, carrots, celery, and garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Add Seasonings and Liquids: Stir in the thyme, oregano, black pepper, and bay leaf. Pour in the beef broth, diced tomatoes, kidney beans, and corn. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 1 hour, or until the vegetables are tender.
- Add Spinach: Stir in the spinach and cook for an additional 5 minutes, or until the spinach is wilted.
- Season and Serve: Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
Tips:
- For a thicker soup, you can mash some of the vegetables with a potato masher or use an immersion blender.
- You can substitute vegetable broth for beef broth to make a vegetarian version.
- Feel free to add other vegetables to the soup, such as potatoes, green beans, or zucchini.
- Serve with crusty bread or a side salad.
Enjoy your hearty and flavorful Vegetable Beef Soup!