Vegetable Beef Soup - Hearty Soups

½ pound ground beef, cut into 1 inch cubes

4 large carrots, pared and sliced diagonally ¼ inch thick

2 medium onions, chopped (about 1 ½ cups)

1 medium clove garlic, crushed

2 medium leeks, white part only, chopped

1 bay leaf

¼ teaspoon pepper

3 (14 ounces) cans beef broth OR 6 ½ cups water and 6 ½ bouillon cubes

1 teaspoon dried basil

2 ½ cups water

2 cans (14-16 ounces each) diced tomatoes in juice

2 medium zucchini – cut into ¼ inch slices

2 medium potatoes, pared and cut into ½ inch cubes

1 (19 ounce) can cannelloni OR red kidney beans, drained

In large kettle, over low heat, sauté beef in small amount of vegetable oil.  With slotted spoon, remove beef and set aside. Sauté onions and leeks until tender, about 5 minutes. Remove excess oil. Add beef broth, water tomatoes in juice, potatoes, carrots, garlic, bay leaf, basil, and pepper to onion mixture. Bring to boiling, and then reduce heat. Simmer, uncovered for 30 minutes. Remove and discard bay leaf. Add zucchini and cannellini or kidney beans. Continue to simmer covered for 15 minutes.

Optional changes

Omit leeks or seasonings

Use beef broth instead of water and bouillon

Use fresh tomatoes in lieu of canned

Substitute any vegetable, celery for example, for potatoes, carrots or zucchini

Zucchini slices should be halved or quartered, depending upon size.