Description
A comforting and hearty soup packed with ground beef and vegetables.
Ingredients
Scale
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup chopped celery
- 1 ½ cups diced potatoes
- 1 cup green peas
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain excess fat if necessary.
- Stir in onions and garlic. Sauté for 2–3 minutes until softened and aromatic.
- Add the diced carrots and celery. Continue to cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Mix in tomato paste and canned diced tomatoes. Stir well and cook for 2 minutes to deepen the flavor.
- Pour in the beef broth. Add the diced potatoes, thyme, rosemary, bay leaf, salt, and pepper. Bring the soup to a boil.
- Reduce heat to low, cover partially, and let it simmer for 25–30 minutes, until potatoes are tender.
- Stir in green peas during the last 5 minutes of cooking. Taste and adjust salt and pepper if needed. Remove bay leaf before serving.
- Ladle hot soup into bowls. Garnish with fresh herbs like thyme or rosemary if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Perfect for meal prep and freezing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg