Ground Beef and Vegetable Soup

Ground beef and vegetable soup has been a favorite meal in our house for years.  The boys love it so much that they literally cheer when they hear we are having it for dinner.  With so many busy nights at the pool, we have been having this soup a lot lately.  I have been browning the meat with onion and garlic on the stove and then transferring it to my slow cooker and adding the rest of the ingredients so that when we get home from swim there is a hot meal waiting for us.  

The origin of our favorite soup:  ​my husband and I ate in a small country restaurant a few years ago and I had the most amazing ground beef and vegetable soup.  I was so in love with my new favorite soup that I came home and created this recipe.  

This soup is so easy to make and delicious too.  You could substitute your favorite vegetables or use whatever you have on hand.  Canned corn and green beans work well in this soup as well as fresh vegetables from the garden.  

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Ingredients:

1 lb. ground lean beef or ground venison
1 onion diced
2 cloves garlic minced 
14.5 oz can diced tomatoes or 2 cups diced fresh tomatoes (include any juice)
16 oz. frozen mixed vegetables
3/4 tsp. salt
1/2 tsp. or more creole seasoning
2 bay leaves
1 quart (4 cups) beef or vegetable broth 
1 to 2 cups water
freshly ground black pepper to taste

Directions:

1.  Brown ground beef, onion, and garlic in a large pot.  If you use a leaner beef, you won't have much excess grease.  If you need to drain off excess grease, drain before moving on.  

2.  Add the remaining ingredients.  

3.  Bring to a low boil, then simmer on low for about 30 minutes.  

4.  Remove bay leaves before serving.  

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