Time to stock up on Native Offerings ground beef!! This is an easy, tasty soup. You can use most vegetables here, winter or summer–the cooking time will vary. You can make this soup as dense with vegetables as you like. Of course, any ground meat will work here, as well as crumbled tempeh or other vegetarian meat substitutes.

To cut down on the fat content in the soup, you can cook the ground beef in a separate pan and drain the fat before adding the beef to the onions along with the rest of the ingredients.

If you are using store-bought broth and/or tomatoes, check the salt content on the package(s) before adding additional salt.

2 T butter or oil, or a combination
1 medium onion, chopped
2 cloves finely chopped garlic
1 – 1 1/2 lb ground beef
1 can (28 oz) tomatoes, whole, diced, or crushed; or equivalent home-canned
4 c beef broth plus 2 c water; or all broth or all water
4 c or so chopped roots or other vegetables
1 t dried thyme or other herb
salt and pepper, to taste

1. Melt butter or heat oil in a soup pot. Add onion and garlic and cook for about 8 minutes. Add ground beef and cook, stirring to break up the pieces, for about 5 minutes.

2. Add the remaining ingredients, bring to the boil, then reduce heat and simmer for about 45 minutes, or until the vegetables are done to your preference. Taste for seasonings and serve.