Tomato Vegetable Soup

By Bill Hicks • Beef, Soups, Chowders & Stews, Vegetables, Asian Soups

(0 ratings)
Prep Time

min

Cook Time

min

Servings

8 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

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Ingredients

1 Tablespoon olive oil
8 Ounces ground beef sirloin
1 Leek, white part only, cleaned & thinly sliced
2 Garlic cloves, sliced
Salt & pepper to taste
1 (28 oz) Can diced tomatoes, undrained
1 (14 oz) Can tomato sauce
1 (14 oz) Can beef broth
3 Cups variety of vegetables of your choice
3 Bay leaves

Instructions

In a large soup pot, heat the oil over medium-high heat. Crumble in the ground sirloin, breaking it up with a wooden spoon. Cook, stirring, until the beef browns all over & is cooked through; about 3 minutes.
Stir in the leek & garlic. Then, season with salt & pepper to taste. Cook, stirring, 1 minute longer.
Stir in the diced tomatoes. Fill the can with water & add this to the pot. Stir in the tomato sauce & beef broth.
Stir in the vegetables & bay leaves. Bring the soup to a boil, then cook, stirring for 3 to 4 minutes. Reduce the heat to medium-low, cover & let the soup simmer for 1 to 1 1/2 hours.
Taste for seasoning, adding more salt and/or pepper if required. Remove & discard bay leaves.
Tomato Vegetable Soup - Our Family Cookbooks