Description
A classic, comforting one-pot soup packed with savory ground beef, tender potatoes, and a medley of nutritious vegetables in a rich tomato-beef broth.
Ingredients
– 1 lb (450g) lean ground beef (90/10)
– 1 tbsp olive oil
– 1 yellow onion, diced
– 3 large carrots, peeled and sliced
– 2 stalks celery, sliced
– 3 cloves garlic, minced
– 3 medium Yukon Gold potatoes, cubed
– 6 cups beef broth (low sodium)
– 1 can (14 oz) diced tomatoes, undrained
– 2 tbsp tomato paste
– 1 tsp dried Italian seasoning
– 1 bay leaf
– 1 cup frozen green beans or corn (optional)
– Salt and black pepper to taste
Instructions
1. Brown Beef: In a large pot over medium-high heat, cook ground beef until browned. Drain excess fat if necessary.
2. Sauté Veggies: Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
3. Simmer: Add potatoes, diced tomatoes, beef broth, Italian seasoning, and bay leaf. Bring to a boil.
4. Cook: Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.
5. Finish: Stir in frozen green beans/corn if using and cook for 5 more minutes. Remove bay leaf. Season with salt/pepper.
6. Serve: Ladle into bowls and serve with crusty bread.
Notes
– Meat Swap: Can use stew meat (simmer for 1.5 hours) or ground turkey.
– Storage: Freezes perfectly for up to 3 months.
– Flavor Boost: Add a splash of Worcestershire sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 310
- Fat: 12
- Carbohydrates: 28
- Protein: 22