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Vegetable Beef Soup

Elements:

1 pound lean floor beef

1 medium onion, diced

2 cloves garlic, minced

1 medium carrot, diced

1 small zucchini, diced

1 small bell pepper, diced

1 small potato, peeled and diced

1 (14.5-ounce) can diced tomatoes

4 cups beef broth

1 cup water

1 bay leaf

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

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1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup frozen inexperienced beans

Directions:

In a big pot, prepare dinner the bottom beef over medium warmth till it’s browned and crumbled. Drain off any extra fats.

Add the onion, garlic, carrot, zucchini, bell pepper, and potato to the pot. Prepare dinner for 5-7 minutes, or till the greens are beginning to soften.

Add the diced tomatoes, beef broth, water, bay leaf, thyme, basil, oregano, salt, and pepper to the pot. Stir to mix.

Carry the soup to a boil, then scale back the warmth to low and simmer for half-hour.

Add the frozen inexperienced beans to the soup and proceed to simmer for an extra 10 minutes, or till the greens are tender.

Take away the bay leaf and serve the soup sizzling.

Rationalization:

This recipe requires floor beef, which is browned and crumbled in a big pot. Then, quite a lot of greens, together with onion, garlic, carrot, zucchini, bell pepper, and potato, are added to the pot and cooked till they begin to soften.

Subsequent, diced tomatoes, beef broth, water, and a number of herbs and spices are added to the pot. The soup is then dropped at a boil, after which the warmth is diminished and the soup is allowed to simmer for half-hour.

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Lastly, frozen inexperienced beans are added to the soup and simmered for an extra 10 minutes, or till the greens are tender.

As soon as the bay leaf is eliminated, the soup is able to serve sizzling.

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