Ingredients
2 lbs ground beef (a little fatty, I like 90/10)
3 cups beef stock broth
5 medium or 4 large potatoes, chopped into approx. 1 inch cubes)
1 can cut green beans (or a small bag of frozen)
1 can diced tomatoes (or 3 fresh tomatoes, diced)
1 medium zucchini squash, chopped
1 medium yellow summer squash, chopped
2-3 cups kale or cabbage, chopped
1/2 onion, chopped
2 tsp oregano
1 tsp marjoram
2 bay leaves
salt and pepper to taste
water (to fill pot once all ingredients are in)
Preparation
Cook and drain the ground beef. Throw into a large pot (I use an 8-quart stockpot). Add beef stock, potatoes, tomatoes, green beans, squashes, kale, onion, and seasonings. Fill with hot water to about 1 1/2 to 2 inches from top. Bring to a boil, reduce heat and simmer for 35-45 minutes (until potatoes are easily pierced with a fork).
Fish out the bay leaves and discard…and when it is cool enough to eat, enjoy! Cover and refrigerate the leftovers, this soup is even better rewarmed!
