Beef Vegetable Soup
Recipe for the week of September 25-29, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield6 servings 10minutes
Cook Time
Servings Prep Time
Yield6 servings 10minutes
Cook Time
For the Soup
  • 4ounces ground beef
  • 2tablespoons olive oil
  • 1 medium yellow oniondiced
  • 1 carrotdiced
  • 1 sweet potatodiced
  • 14.5-ounce diced fire roasted tomatoes
  • 4 garlic cloveschopped
  • 4cups vegetable broth
  • 2 bay leaves
  • 1cup cherry tomatoeshalved
  • 1cup green beanschopped
  • 1 zucchinidiced
  • 15-ounce chickpeasdrained and rinsed
  • 2tablespoons white wine vinegar
  • 1/10 bunch parsleychopped
For the Spices
  • ½teaspoon Salt
  • Dash black pepper
  • 2teaspoons dried oregano
  • 2teaspoons rosemary
  • 2teaspoons thyme
  • ¼teaspoon red pepper flakesmore to taste
To Make the Soup
  1. Heat the oil in a large pot over medium heat. Add the ground beef and cook. Once beef is cooked add the onion, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
  2. Add the canned tomatoes, garlic, oregano, rosemary, thyme, red pepper flakes, salt, and pepper. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
  3. Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
  4. Stir in the vinegar, add additional salt, and more pepper.
  5. Once the soup is cooked, use a ladle to serve the soup into the soup container and garnish with parsley.