Quick Beef and Vegetable Soup

By shelle

Ingredients

• 1 pound 90 percent lean ground beef
• 1 onion chopped
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 teaspoon dried oregano
• Salt and pepper
• 4 cups beef broth
• 1 (14.5 ounce) can diced tomatoes
• 8 ounces Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
• 6 ounces green beans, trimmed and cut on bias into 1 inch lengths
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

1. Cook beef, onion, carrots, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in Dutch oven over medium high heat, breaking up beef with spoon, until no longer pink, a bout 6 minutes. Add broth, tomatoes and their juice and potatoes. Bring to boil, reduce hat to low and simmer covered, until potatoes are almost tender, about 10 minutes.
2. Add green beans and cook, uncovered, until vegetables are tender and soup has thickened slightly, 10 to 12 minutes. Season with salt and pepper to taste. Serve sprinkled with parsley.

Can substitute chicken broth for the beef broth.