Jump to recipe Sign in to saveAbout 20 minsQuick fix · 30 min or lessMeal Prep MealsThe Comfort Kitchen Series
This might be the easiest recipe you’ll ever make. Everything cooks in one pot, which makes cleanup a breeze. My fiancé loves to enjoy his with a peanut butter and jelly sandwich, while I prefer a slice of cornbread. Made with ground beef and a mix of canned vegetables, this recipe comes together as one of the most comforting soups you’ll ever eat: Vegetable Soup
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From the TREAT$ kitchen
Vegetable Soup
Batch size
Yield
This recipe makes about 8 quarts of soup.
Ingredients
Recommended Equipment
- Freezer Bags or Storage Containers
- Large Pot
- Silicone spoon *
Instructions
- In a large pot over medium heat, cook 1 lb ground beef until fully browned.
- Drain the canned vegetables, except the whole peeled tomatoes.
- Add all of the vegetables to the pot: lima beans, whole kernel corn, potatoes, string beans, sweet peas, and the whole peeled tomatoes.
- Bring the soup to a gentle simmer and cook until the potatoes are fork-tender.
- Serve warm with rice, crackers, cornbread, or a peanut butter and jelly sandwich.
- Allow leftovers to cool, then freeze in freezer bags or storage containers. Be sure to label and date them.
Notes
- Feel free to customize the vegetables to your liking.
- Prefer no meat or more meat?
- Add more or add none!
- Any large spoon will work for cooking, but keep in mind that tomatoes can stain wooden utensils.
TREAT$ by Emoni · treatsbyemoni.com
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