This recipe is so good, delicious and will surely keep you warm on any cold night. It is loaded with ground beef, potatoes and an assortment of vegetables, all in a savory broth. In a soup pan on medium-high, add olive oil and ground beef them cook until you no longer see the pink and then draining off the excess fats.
Next, add onions, celery, minced garlic, some salt and pepper stirring and cooking for a couple of minutes to get the garlic infused. You can have your veggies nice bite-size for a rustic hearty soup. Add in whole tomatoes that are roughly diced, you can use diced or crushed tomatoes. Add in carrots, bell peppers and a tablespoon of tomato paste that will help give your soup a depth of flavor.
You can use any veggies of your choice or even a bag of frozen mixed veggies on extra busy nights. Add in four cups of beef broth and you can use vegetable or chicken broth. Give it a good stir then add in the spices to add another level of depth to the soup.
Bring the soup to a simmer covering and let it cook for 15 minutes. After fifteen minutes, add in diced potatoes and will take about 20 minutes to cook and the soup will be done. Bring it back to a simmer covering and cooking for 20 minutes and occasionally give it stir.
Let it cooks until it has reached your desired consistency, if you want to thin the soup, you can thin it out with more broth. This is a quick and easy one-pot soup full of flavor. Enjoy.
- 1 – 1/2 pounds ground beef
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced bell pepper
- 1 cup diced potatoes
- 1 – 28 ounce can chopped/diced/crushed tomatoes
- 1 tbsp. tomato paste
- 4 cups beef broth
- 1 tbsp. minced garlic
- 1 tbsp. parsley
- 1 tsp. oregano
- Pinch cayenne – optional
- Salt and black pepper
- Extra virgin olive oil
- In a soup pan on med-high add some olive oil and ground beef. Cook and chop until no longer pink. Drain off excess fat.
- Add onions, celery, minced garlic and salt, and black pepper. Stir and cook for 2-3 minutes.
- Add chopped tomatoes and juice, carrots, bell pepper, tomato paste, and broth.
- Stir well to combine and then add parsley, oregano, and cayenne.
- Stir and bring up to a simmer, cover and cook for 15 minutes.
- Add diced potatoes and check for seasonings then cover and cook for 20-30 minutes or until the potatoes are fork-tender.
- Serving tonite with a dinner roll.