Quick And Simple Fall Vegetable Soup

Vegetable Soup Recipe

Fall weather and warm soup make such a great pair. To be honest, I love to enjoy soup year-round! I especially love cooking once and having leftovers (and maybe even a clean kitchen) for a few days. This vegetable soup is one of my go-tos when one of my babies is sick. It’s packed full of veggies and anti-viral properties. So if you’re wanting something to warm you up during this fall season, keep you healthy, or maybe just want to skip out on a few nights of cooking, this soup is for you.

Now to preface-ironically I’m not really a stickler for following recipes, I like to add a little of this and that, subject to taste. It keeps cooking fun for me. So feel free to add or substitute ingredients. It’s a forgiving soup and you’ll have to try pretty hard to ruin it.

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What you need:

1 Bag of Fresh or Frozen Green Beans

1 Bag of Frozen Sweet Corn

1 Small Bag of Carrots

4ish Potatoes, Quartered (Skin on)

1 Can of Diced Tomatoes

2 Yellow Onions

2-3 Tbsp.of Minced Garlic

1lb. of Ground Beef

2 Cartons of Beef or Chicken Stock (I like to have homemade chicken stock on hand, but this works well too).

1-2 Bay Leaves

Salt and Pepper to taste.

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Directions:

Brown meat in large pot and add chopped onions, tomatoes, and garlic. Cook a few minutes then add the remaining vegetables, broth, bay leaves, and salt and pepper. Cook until carrots and potatoes are done (Around 30 min or so on Med-High) Add crackers, or my personal favorite, southern cornbread. I use Martha White Corn Meal and use the recipe on the back of the bag for “Southern Cornbread”). Enjoy (hopefully for a few days)!