Ground Beef Vegetable Soup
Bratwurst Soup

Ground Beef Vegetable Soup 

2 lb. extra lean ground beef 

1 medium onion, chopped 

4 carrots, diced 

4 potatoes, peeled and cut into 1-inch pieces 

4 celery ribs, chopped 

1 15 oz. can peas, undrained 

1 15.25 oz. can whole kernel corn, rinsed and drained 

1 15 oz. can green beans, rinsed and drained 

1 15 oz. tomato sauce 

1 14.5 oz. can whole tomatoes, crushed 

1/8 teas. ground thyme 

1 bay leaf 

¼ cup water, or as needed 

pepper to taste 

Place a stock pot or Dutch oven over medium-high heat and add the ground beef.  Use a wooden spoon to break up the ground been into smaller pieces.  Cook and stir the beef until it is evenly browned and no longer pink, 7-10 minutes.  Remove and discard any excess grease from the pot.    Add the celery, onion and carrots to the ground beef and cook and stir until  the vegetables are soft, about 5 minutes.  Add the tomato sauce, crushed tomatoes, potatoes, peas, corn and green beans to the pot and season with black pepper to taste.  Stir this mixture well and then stir in the thyme and add the bay leaf.  If needed to moisten the soup mixture add some water.  You may also have to add water while the soup is cooking.  Bring the soup to a simmer, cover the pot and cook until the potatoes are tender, about 1 hour, stirring regularly.  Remove bay leaf before serving.   

Recipe makes 6 servings 

Bratwurst Soup 

5 fresh bratwurst sausages 

4 ribs celery, chopped 

2 medium onions, chopped 

4 carrots, peeled and sliced 

6 potatoes, cut into cubes 

2 15 oz. cans cannellini beans, rinsed and drained 

12 oz. fresh spinach, coarsely chopped 

2 teas. garlic, minced 

2 32 oz. containers low sodium chicken broth 

1 14.5 oz. can diced tomatoes 

2 Tbsp. olive oil 

1 cup chopped fresh basil 

¼ cup chopped fresh flat-leaf parsley 

2 teas. ground thyme 

½ teas. cayenne pepper, or to taste 

salt and pepper to taste 

Grill the bratwurst over medium-high heat until they are cooked through, about 5 minutes per side.  Allow cooked bratwurst to cool and slice into ¼-inch pieces.  In a large stock pot or Dutch oven heat the olive oil over medium-high heat.  Add the onion , carrots and celery to the hot oil and cook for about 5-8 minutes until the onions are tender. Add the garlic and continue cooking for about 1 minute until the garlic is fragrant.  Stir in the tomatoes, chicken broth, sliced bratwurst, basil, parsley, thyme and cayenne pepper.  Bring this mixture to a boil and then reduce heat to low, cover the pot and simmer for 20 minutes.  Stir the potatoes into the bratwurst mixture, increase heat and bring soup to a boil.  Reduce heat to low and simmer for about 15 minutes until the potatoes are almost cooked through.  Adjust salt and pepper if necessary.  Stir in the cannellini beans and spinach and simmer for about 5-10 minutes until the spinach is heated through and the potatoes are done. 

Recipe makes 12 servings