- Yields: about 1 1/2 quarts
- Ingredient Notes: Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
Directions
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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