PCC Country Beef Soup

PCC Country Beef Soup

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  • 2 tablespoons high-heat oil, divided
  • 1 pound ground beef
  • 2 cups diced carrots
  • 2 cups diced onions
  • 2 cups diced celery
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground dried rosemary
  • 1 tablespoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1/2 pound red potatoes, chopped
  • 1 (14-ounce) can crushed tomatoes
  • 5 cups beef broth
  • 4 ounces frozen sweet corn
  • 4 ounces frozen peas
  • 1 tablespoon chopped fresh parsley
  • Hot sauce, to taste


Heat 1 tablespoon oil in a large skillet over medium heat. Sauté beef until cooked through; drain if necessary.

In a large soup pot, heat remaining oil over medium heat. Add carrots, onions, celery, garlic, rosemary, thyme, bay leaf, salt and pepper. Cook until soft, 7 to 10 minutes. Stir in cooked beef, potatoes, tomatoes and broth. Bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 30 minutes.

When potatoes are cooked, stir in corn, peas, parsley and hot sauce. Heat through.

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