Description
A cozy and filling soup made with ground beef, tender potatoes, and vibrant vegetables in a rich broth. Perfect for chilly evenings!
Ingredients
Scale
- 1 lb Ground Beef
- 2-3 Potatoes, diced (russet or Yukon gold)
- 2 Carrots, diced
- 1 Onion, diced (yellow or shallots)
- 1 Celery stalk, diced
- 2-3 cloves Garlic, minced
- 4 cups Beef Broth (low-sodium)
- 2 tbsp Tomato Paste
- Salt, to taste
- Pepper, to taste
- Dried Herbs (e.g., thyme, rosemary), to taste
Instructions
- In a large pot, heat a splash of oil over medium heat. Add the ground beef and cook until it’s no longer pink, breaking it up with a spoon. Drain any excess fat.
- Toss in diced onions, carrots, and celery. Sauté for about 5 minutes until the veggies are tender and fragrant. Add the garlic and cook for another minute.
- Mix in the tomato paste, allowing it to coat the vegetables and meat fully. Cook for another 2 minutes to let the flavors meld.
- Stir in the beef broth and diced potatoes. Bring it to a boil, then reduce the heat to a simmer.
- Add your seasonings. Let it simmer for about 20-30 minutes until the potatoes are tender.
- Taste and adjust the seasonings if needed. For a thicker soup, mash a few of the potato cubes with your spoon.
Notes
For a vegetarian option, use ground turkey or chicken, and vegetable broth instead of beef broth. Leftovers store well in the fridge for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg