Hearty Vegetable Beef Soup (Large Pot Version)

Ingredients

• 2 lbs ground beef
• 1 large onion, diced
• 4–5 potatoes, peeled and cubed
• 3 cups green beans (fresh, frozen, or canned)
• 2 cups corn
• 3–4 carrots, sliced
• 2–3 celery stalks, chopped
• 2 cans (14.5 oz each) diced tomatoes
• 1 can tomato sauce (optional, for richer broth)
• 8 cups beef broth (or more to fill the pot)
• 1–2 tsp garlic powder
• 1–2 tsp onion powder
• 1 tsp paprika (optional)
• Salt & pepper to taste
• Optional: bay leaf, Worcestershire sauce, Italian seasoning

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Instructions

1. Brown the beef:
   In a large stockpot, cook ground beef until browned. Drain excess fat if needed.
2. Add vegetables:
   Add onions, potatoes, carrots, celery, corn, and green beans. Stir well.
3. Add tomatoes & broth:
   Pour in diced tomatoes, tomato sauce (if using), and beef broth.
   Add seasonings.
4. Simmer:
   Bring to a boil, then reduce heat and simmer 45–60 minutes, or until vegetables are tender.
5. Taste & adjust:
   Add more salt, pepper, or seasoning as needed.
6. Serve hot with crackers, bread, or cornbread.