Skinny Grandma's Vegetable Beef Soup

There are two soups that remind me of my Grandma. One is Vegetable Beef and the other is Chicken Noodle. I have tried my best to replicate those flavors over the years but adapted them to a much healthier lifestyle. Omitting the oils and the higher fat ground beef. You can find my Chicken Noodle version here. 

SKINNY GRANDMA'S VEGETABLE BEEF SOUP

10 oz. diced red potatoes (skin on if you prefer - I do!)

10 oz. lean ground beef  96/4 (like Laura's Lean beef)

10 oz. baby carrots - chopped

1/2 yellow onion, diced

1 c. frozen peas

2/3 c. frozen yellow sweet corn

1 c. frozen cut green beans

3 medium celery stalks, diced

1 1/2 c. crushed tomato

5 cloves garlic, minced

6-7 cups water**

4-5 beef bouillon cubes**

Bring water to a boil in a soup pot or Dutch oven and add in your bouillon cubes. Next add in your potatoes and carrots. Let boil for 3-5 minutes and add in onions and garlic. Crumble raw beef into simmering pot. Continue to simmer on medium adding in remaining ingredients for about 20 minutes allowing all flavors to mesh. 

Makes about 11 - 1 cup servings - 100 calories each.

**You can substitute a lean beef stock if you prefer, the bouillon has zero calories but if you are watching your sodium you may want to swap a low sodium vegetable or beef stock.