Hearty Beef, Bean, and Vegetable Soup
1 lb ground beef
1 lb ground sausage
1 large onion, chopped
2-3 large carrots, chopped
2-3 celery stalks, chopped
1-2 cloves garlic, minced
2-3 medium-size russet potatoes, cut into 1″ cubes
4 cans (approx. 8 cups) beans, any kind, drained and rinsed
1 can crushed tomatoes
Sea salt, to taste
Lots of freshly cracked black pepper, to taste
1 tsp chili powder, or more to taste
6 cups chicken stock
- In a large (6 qt. or more) Dutch oven or soup pot, brown the sausage over medium-high heat. Remove sausage to a plate and set aside.
- Add onions, carrots, and celery, and saute in grease from sausage. If there is not much sausage grease, add 1-2 tsp olive oil before adding vegetables. Once vegetables grow soft and start to turn golden brown, add garlic, and cook for 1-2 minutes, until fragrant.
- Add the rest of the ingredients, including the reserved sausage, stirring well. Bring to a boil, then reduce heat to low, cover pot, and simmer for at least an hour. Enjoy hot, or refrigerate for up to 1 week.