• 2 lb organic, grass fed ground beef – brown it on medium along with 3 tbsp minced garlic and 2 tbsp dried, minced onion.
• add generous amounts of cracked black pepper and garlic salt, to taste
• add 1.5 boxes or 3-4 cans beef broth
• 1 large can crushed tomatoes
• 1 can organic diced tomatoes (undrained)
• 1 can green beans (undrained)
• 2 bags frozen mixed vegetables
• 1-2 stalks organic celery, chopped
• 1 onion, chopped

Optional; add any or all of the following, to taste:

• oregano
• thyme
• celery seed
• cumin
• coriander
• onion powder
• garlic powder
• red pepper flakes or cayenne pepper (go easy)
• 1 baking potato, cut in to bite sized pieces
• 2-3 bags Success rice (uncooked)
• add more beef broth or water if necessary

Heat to a boil then reduce to simmer, covered, for about two hours.

This recipe makes a lot of soup, so unless you have a really large family, plan on plenty mass quantities of leftovers…possibly even enough to freeze and/or share with a neighbor.

It’s also very adaptable so if you’d like to make a vegetarian version, replace the beef broth with vegetable broth and/or water, omit the ground beef, and up the veggies. You could also add potatoes, rice, and/or pasta in order to make it heartier.

Don’t be afraid to play around with it! I do, every time, and so far I’ve never gone wrong.

Oh, and one more tip. The more you warm this over, the better it is.

Enjoy!