Tasty Bits

Soup Season Kathy Dicken lives in Huntersville and is the author of the food blog, The Tasty Bits. For more meal ideas that are simple and delicious, you can follow her blog at www.thetastybits.com or on Instagram @thetastybits.

BEEF AND VEGETABLE SOUP

It’s Fall y’all, and that means it’s Soup Season! Is there anything better than a warm bowl of hearty soup on a chilly day? I think not! With only seven ingredients, this simple Beef & Vegetable Soup is hearty enough to be a meal, and made super EASY with a combo of canned and fresh veggies, ground beef, and the secret ingredient – classic V8 juice! If you are looking for ways to stretch a pound of beef to feed the whole family a delicious, wholesome meal, then look no further! Simply brown your ground beef and add fresh veggies. Sauté for about 5 minutes, then add the canned ingredients, a bottle of V8, and simmer for 1 hour. That’s it! You can easily double the recipe if you’re feeding a crowd or want to freeze some for later. I have been making this one on repeat, and I bet you will too! Enjoy!

Servings:6-8 Prep time: 10 minutes Cooking time: 1 hour 10 minutes

Ingredients:

1 lb. ground beef 1 onion - small diced 3 carrots - chopped 2 medium potatoes or 12 small Yukon gold potatoes - cut in bite size pieces 1 (46 oz.) can tomato juice (such as V8) 1 (14 oz.) can whole kernel corn - drained 1 (14.5 oz.) can green beans - drained 1/2 tsp garlic salt 1/2 tsp black pepper 1/4 tsp grated fresh ginger (optional) For garnish: Fresh chopped parsley

Instructions:

In a large soup pot or Dutch oven, brown ground beef over Medium heat, until no longer pink. Remove browned beef and drain most of the grease before adding beef, onion, carrots and potatoes to the pot. Sauté until beginning to soften, about 5 minutes.

Add in tomato juice, drained corn and green beans. Add ginger and season to taste with salt and pepper. Bring to a boil, then adjust heat to low and simmer for about an hour, stirring occasionally.