Smoky Vegetable Beef Soup is a simple dinner made in one pot, with a tomato beef broth, ground beef and tons of vegetables.
1small yellow oniondiced (1 cup)
2large celery stalks
2medium sized russet potatoesor 4-5 yukon gold
1 15-ouncecan diced tomatoeswith juice
1 15-ouncecan corndrained (or 1 cup fresh/frozen)
1 15-ouncecan green beansdrained (or 1 cup fresh/frozen)
6cupsbeef brothstart with 4 and add more as necessary
2tablespoonsfresh minced parsley
Cut vegetables into equal, bite-sized pieces, peeling if desired. Set aside.
To a large soup pot over medium heat, add ground beef, diced onion and minced garlic. Cook until beef is cooked through and no longer pink. Transfer meat to a plate and wipe any excess grease from the pot, leaving about a tablespoon or so behind.
Add celery to the pot and cook for about 5 minutes to soften. Stir in bay leaves, thyme, salt and pepper and cook for a minute. Stir in potatoes, tomatoes, corn, green beans, carrots and ground beef, then pour in beef broth and liquid smoke.
Bring to a boil, then reduce heat to low, cover and simmer for 20-30 minutes. Add peas and cook for an additional 15-20 minutes.
Stir in fresh minced parsley and serve hot.
*If you would prefer to use chunks of beef, cut a 2 pound chuck roast into bite sized pieces and brown in olive oil with the onion and garlic. Then continue with step 2.