Beef and veggie soup. It’s summer time which means the farmers’ markets are in full swing and for whatever reason when I made this it was very cold here in Tennessee. With that being said it gave me the perfect excuse to make soup.
Start by browning off 1 pound of ground beef. Remove from the pan and discard the grease. Add olive oil and your mirepoix (celery, onion, and carrots) to the pan and cook for 3-4 minutes. Then add 2 bulbs of minced garlic and cook until fragrant. Add 1 large can of crushed tomatoes followed by 2 quarts of chicken stock. Bring to a boil and add green beans and fresh thyme, then reduce to a simmer. After 10 minutes, add your potatoes and the cooked beef back into the pot. Cook for an additional 20 minutes. After that, add okra and corn. Simmer for around 5 more minutes. Make sure your potatoes and green beans are tender. Add salt and pepper to taste, and you’re ready to eat! You can also make this vegetarian/vegan by substituting the chicken stock for veggie stock and omitting the beef.
