Way better than anything you’d get from a can, this Easy Vegetable Beef Soup comes together in a flash on the stove!
- 1 pound ground beef
- 1 medium size onion, diced (about 1 cup worth)
- 2 cloves garlic, minced (about 1 tablespoon worth)
- 2 large stalks celery, diced (about 1 cup worth)
- 4 cups low-sodium beef broth
- 1 (10 ounce) package frozen mixed vegetables
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1 teaspoon dried thyme
- Heat a Dutch oven or soup pot over medium-high heat. Add in the ground beef, and cook until browned through. Drain all but about a tablespoon of the fat.
- Add in the onion, garlic, and celery, and cook until just fragrant and tender, about five minutes.
- Add in the beef broth, mixed vegetables, diced tomatoes, salt, pepper, bay leaves, and thyme. Bring to a boil, reduce heat to low, and simmer for 10 minutes, or until the soup is warmed through and all vegetables are tender. Remove from heat and discard the bay leaves.
- Divide into four wide-mouth pint-size Mason jars. Seal lids and stash in fridge for up to a week.
- To reheat in microwave: remove lid from jar, cover jar loosely with a paper towel, and microwave on high for 2-3 minutes—stirring every minute—until hot.
- To reheat on stovetop: pour soup into a small saucepan. Head over medium heat, stirring occasionally, until hot throughout—about five minutes.