Beef and Veggie Soup

This is a great soup and can be easily modified with whatever vegetables you have on hand. I have added small pasta instead of potatoes many times before. Good for lunch or dinner. Serve with zucchini cheddar corn muffins.

Ingredients:
Serves 2
 

1/2 onion, chopped

1/2 lb ground beef

8 oz. frozen vegetables mix

14.5 oz can crushed tomatoes

1 small red potato, diced

2 cups water

4 tbsp of your favorite spaghetti sauce

1/2 tsp cumin

1/2 tsp Italian seasoning

salt and black pepper, to taste

Directions:

Heat a saucepan with a few tablespoons of olive oil. Add the the onion and saute until tender. Add the ground beef, stirring often until cooked through. Add the remaining ingredients and bring to a boil. Next, reduce the heat and let simmer until the potatoes are tender. Add  more water as needed.

 

 

 

Source: daliasdelights original