Vegetable Beef Soup

Dinner cannot get much easier than this, and it freezes and reheats well.

Vegetable Beef Soup

2 lb ground chuck or ground round
1 large yellow onion, diced
28 oz can petite-diced tomatoes
14 oz can tomato puree
28 oz water
1 tsp. minced garlic
1-2 tbsp. Better Than Bouillon Beef Base*
½ tsp. dried oregano
1 ½ c. frozen baby lima beans
1 ½ c. frozen yellow corn
2 c. frozen cut okra
salt and pepper to taste

Cook ground beef and onions together until ground beef is browned and onions are very tender. Add, tomatoes, tomato puree, water, garlic, bouillon and oregano. Bring to a boil and simmer 1 hour. Then add lima beans and simmer 20 minutes. Add corn and okra and simmer an additional 20-30 minutes, until okra is tender. Add salt and pepper to taste. If it seems too thick, add more water and adjust seasonings.

*Be careful with beef bouillon concentrate, it gives a great flavor but if you add too much, it will be too salty. I add a little at the time and taste before I add more. Always add this before adding salt.

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