PCC Beef Vegetable Soup

PCC Beef Vegetable Soup

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  • 2 teaspoons high-heat oil
  • 1/2 pound lean ground beef
  • 1 cup diced onions
  • 2 stalks celery, diced
  • 3/4 cup diced carrots
  • 1/2 green bell pepper, diced
  • 1 teaspoon minced garlic
  • 3/4 teaspoon dried sage
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried rosemary
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • Sea salt, to taste
  • 1/4 pound small red potatoes, quartered and steamed
  • 2 (14-ounce) cans diced tomatoes
  • 1/2 cup tomato sauce
  • 1/4 cup frozen sweet corn
  • 1/4 cup frozen peas
  • 1/4 pound green beans
  • 1 cup chopped green kale


Heat oil in a large soup pot over medium-high heat. Add beef and cook until browned, 7 to 10 minutes. Stir in onions, celery, carrots, peppers, garlic, herbs and spices; cook until soft, about 5 minutes.

Add potatoes, tomatoes, tomato sauce, corn, peas, green beans, kale and enough water to cover; bring to a boil. Reduce heat to a simmer and cook until the soup is slightly reduced and flavors meld, 20 to 30 minutes.

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