| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Yield 6 servings
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Ingredients
For the Soup
- 4 ounces ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 carrot diced
- 1 sweet potato diced
- 14.5- ounce diced fire roasted tomatoes
- 4 garlic cloves chopped
- 4 cups vegetable broth
- 2 bay leaves
- 1 cup cherry tomatoes halved
- 1 cup green beans chopped
- 1 zucchini diced
- 15- ounce chickpeas drained and rinsed
- 2 tablespoons white wine vinegar
- 1/10 bunch parsley chopped
For the Spices
- ½ teaspoon Salt
- Dash black pepper
- 2 teaspoons dried oregano
- 2 teaspoons rosemary
- 2 teaspoons thyme
- ¼ teaspoon red pepper flakes more to taste
Ingredients
For the Soup
For the Spices
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Instructions
To Make the Soup
- Heat the oil in a large pot over medium heat. Add the ground beef and cook. Once beef is cooked add the onion, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
- Add the canned tomatoes, garlic, oregano, rosemary, thyme, red pepper flakes, salt, and pepper. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
- Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
- Stir in the vinegar, add additional salt, and more pepper.
- Once the soup is cooked, use a ladle to serve the soup into the soup container and garnish with parsley.
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