Southern Vegetable-Beef Soup

Beef Soup

Settle around the supper table to have a meal full of bell peppers, carrots, collard greens, and sweet potatoes with this Southern-style veggie beef soup.

Southern Vegetable-Beef Soup
Makes 4 to 6 servings
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Ingredients
  1. 1 pound ground chuck
  2. 1 cup chopped onion
  3. 1 cup chopped celery
  4. 1 cup chopped carrot
  5. 1 red bell pepper, chopped
  6. 1 tablespoon bottled minced garlic
  7. 9 cups beef broth
  8. 1 (28-ounce) can petite diced tomatoes
  9. 2 cups cubed sweet potatoes
  10. 1 cup frozen corn, thawed
  11. 1 cup frozen field peas with snaps, thawed
  12. 1 cup frozen lima beans, thawed
  13. 2 bay leaves
  14. 2 tablespoons dried Italian seasoning
  15. 4 cups shredded fresh collard greens
  16. 2 tablespoons tomato paste
  17. 1½ teaspoons salt
  18. 1 teaspoon ground black pepper
  19. 1 teaspoon hot sauce (optional)
Instructions
  1. In a large Dutch oven, cook ground chuck and next 5 ingredients over medium heat, stirring occasionally, for 10 minutes or until beef is browned and crumbly; drain.
  2. Add broth and next 7 ingredients, and bring to a boil. Reduce heat, and simmer for 20 minutes. Add greens, and cook for 15 minutes or until greens are tender. Stir in tomato paste and next 3 ingredients.
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