Vegetable Beef Soup

I know there’s many ways of creating this dish, some more traditional than others. This is just my way.

THE BITS AND PIECES

• 1 lb beef.
• ½ – 1 onion, chopped
• 2 garlic cloves, minced
• 1-2 tomatoes, chopped (a medium can of diced tomatoes will work too)
• 1 sm. can tomato sauce
• Water/beef broth
• Lime juice
• 1 large potato (or 2 medium), diced.
• 2 medium carrots, diced.
• 2 celery stalks, diced.
• 1 bunch of spinach, coarsely chopped.
• 1 small bunch of cilantro, coarsely chopped.
• 1 – 1/2 cup of frozen green beans or snow peas.
• Beef bouillon (if broth not available).
• Spices: salt, pepper, chili powder, thyme, basil, paprika, celery seed.

HOW TO

1. Trim fat off of beef and cut into bite-size pieces.
2. Brown beef, then add onions and garlic.
3. Add tomatoes.
4. Add water/broth, tomato sauce and lime juice.
5. Let cook for about half an hour to an hour.
6. Add potatoes, carrots, celery and green beans/snow peas.
7. When veggies start feeling tender, add spinach and cilantro.
8. Add spices to taste.
9. Drop to a simmer and continue until beef and veggies are cooked.
10. Enjoy!