Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 medium onions, (chopped)
  • 3 stalks celery, (chopped)
  • 4 large carrots, (peeled and sliced)
  • 3 stalks leeks, (halved and sliced)
  • 3 whole bay leafs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 cups vegetable stock
  • 4 cups water
  • 5 large potatoes, (peeled and chopped)
  • 2 pounds ground beef, (cooked and drained)
  • 1/2 cup tomato paste
  • 1/4 cup soy sauce
  • 2 cups frozen corn
  • 2 cups frozen peas

Instruction

  • Start by adding the ground beef to a skillet and over medium heat, cook the beef, stirring occasionally until the beef is cooked through.  Drain the grease and set aside.
  • In a large, heavy bottomed soup pot, add the olive oil, and turn the heat to medium. Toss in the onions, celery, carrots, leeks, bay leaves, salt, and pepper.
  • Saute all of these ingredients together for 5 minutes, stirring occasionally.
  • Add the veggie stock and water.  Cover and simmer over medium heat for 20 minutes.
  • Next, add the potatoes and ground beef.  Cover and cook for 20 more minutes.
  • Add the tomato paste and soy sauce. Stir. Cover and cook for 10 minutes, or until potatoes are fork-tender.
  • Lower the heat to a simmer. Add the peas and corn. Cover and continue simmering for another 10 minutes.
  • Once cooked, remove the bay leaves and taste for seasoning. Extra salt might be required depending on the saltiness of the broth being used.
  • Serve hot. Enjoy!