Go Back
Print

Fussy Eater Vegetable Beef Soup

Ingredients

  • 1-2 tbsp olive oil
  • 1 small onion diced
  • 1/2 to 1 pound ground beef
  • 1 tbsp minced garlic
  • salt and pepper to taste
  • 1 29 ounce can of pinto beans (or two 15 ounce cans)
  • 1 15 ounce can of cut green beans
  • 1 15 ounce can of sweet corn
  • 1 15 ounce can of sliced carrots
  • 1 6 ounce can of tomato paste
  • 2-4 cups beef or chicken broth
  • 1 tbsp brown sugar
  • 2 tsp Worchestershire sauce
  • 1 tsp Pickapeppa sauce
  • 2-4 potatoes, peeled and diced (optional)

Instructions

  1. In large, heavy bottomed pot or Dutch oven, heat olive oil over medium high heat then add ground beef.

  2. Cook, stirring to break up beef. Add diced onion and minced garlic. Cook until beef is browned. Drain if necessary. Season to taste with salt and pepper.

  3. Add undrained canned pinto beans, green beans, corn and carrots. Add diced potatoes if using.

  4. Stir in tomato paste and broth, combining until tomato paste is dissolved.

  5. Add Worchestershire and Pickapeppa sauces.

  6. Add brown sugar.

  7. Simmer gently for 30 minutes. Taste and adjust seasonings.

  8. Ladle into large bowl and top with grated cheddar cheese if desired.

Recipe Notes

You'll need at least 2 cups of water/broth to dilute the tomato paste. The additional water/broth may be needed as it simmers or if you like more liquid in your soup.