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- Ground Beef - Carrots – Mushrooms - Onion - Zucchinis - Celery - Green Beans - Tomatoes - Potatoes - Cauliflower - Tomatoes - Kidney Beans - Garlic - Basil
First, Drizzle olive oil in to your big soup pot. Heat over medium- high heat. Add the chopped garlic and onions and stir them around until they become translucent. Add in the ground beef and brown, stirring frequently. Stir in the celery and the carrots until they start to sweat and the flavors begin to stick to the bottom of the pot.
Now we can add in the chopped potatoes, zucchinis, cauliflower, fresh tomatoes and the canned diced tomatoes as well as the salt, pepper and chili flakes.* Bring soup up to a boil, add the bouillon cubes, and then turn the heat down to medium. Allow the soup to simmer for 15 minutes, stirring frequently.
Add the remaining 4 cups of water a little at a time. Check the liquid level in the soup. You will want the ingredients to be generously covered with broth, but not too much. Add more water if needed. Once the 30 minutes are up, check that the potatoes and the green beans are cooked the way you like them and then you are ready to serve.
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