Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 green bell pepper, chopped
- 1 (28 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- Salt and black pepper, to taste
- 1 cup frozen corn
- 1 cup frozen green beans
- 2 medium potatoes, peeled and diced
- 1 tbsp olive oil
Instructions
- Brown the beef: In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add aromatics: Stir in diced onion and garlic. Cook for 2–3 minutes until fragrant.
- Build the base: Add carrots, celery, bell pepper, and potatoes. Cook for another 5 minutes, stirring occasionally.
- Add liquids and season: Pour in beef broth, diced tomatoes (with juices), and tomato paste. Stir well. Add basil, oregano, thyme, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until vegetables are tender.
- Finish: Stir in frozen corn and green beans. Simmer an additional 5–10 minutes.
- Serve: Ladle into bowls and serve hot, with crusty bread if you like.
Notes
- Swap the beef: Try ground turkey, chicken, or plant-based meat for a twist.
- Add grains: Toss in cooked rice, barley, or small pasta for extra bulk.
- Spice it up: A pinch of red pepper flakes adds a gentle kick.
- Go low-sodium: Use low-sodium broth and adjust salt to taste.