Where's the beef?

I recently read that chicken had overtaken beef as the most popular meat - to the dismay of beef lovers everywhere. But when to comes to soup, beef is still a great option and this beef vegetable soup proves it! We had a full house and even had a few new people to get to know. Everyone agreed that this soup warmed up a cold winter night.

Beef Vegetable
 1 lb of ground beef
1 Tbs olive oil
1 large onion diced
1 cup of celery - diced
1 large can of diced tomatoes (28 oz)
I bag of frozen mixed vegetables (10-12 oz; no need to defrost)
1 large potato  - peeled, diced into 3/4 inch pieces (You can add more or cut larger pieces, but you may need to increase your cooking time to make sure they are tender before serving.)
4 cups of low sodium beef broth

Salt and pepper to taste
A dash of Worcestershire and a dash of steak sauce to taste

In a soup pot, heat oil and cook the beef, onions, and celery until cooked through and tender. Add the remaining ingredients and bring to a boil.  Reduce heat and simmer for 20 minutes or until the potato is tender.

Makes about 6 servings. Serve with warm dinner rolls and a tossed green salad for a quick and easy dinner.

Enjoy!

Souper Tuesday 2014 Edition

Well it's been a while since I last posted, but we're baaaaack! We've hosted 2 Souper Tuesday dinners so far with a few more set to go. In case you don't know, Souper Tuesday started as a way for my husband, Bruce, and I to get to know the neighbors in our new neighborhood. Now it is used to get us together during the cold winter months, after the holidays and before we are all outside again in spring.
I will be posting the soup recipes again and hope that you give them a try. We have also had some awesome salads made by our friend, Barbara, and devine desserts made by the ever-so-adventurous, Arlene. With their permission, I will post some of those, too.

I'll be back with some too-good-to-miss recipes shortly. In the meantime, stay warm and have a Souper day!