- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: Approximately 320 per serving
Ingredients
- 1 pound (450 g) lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 2 cups mixed vegetables (peas, corn, and green beans)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large soup pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned. Drain excess grease if necessary.
Step 2: Cook the Aromatics
Add the diced onion and cook for about 4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the Vegetables
Mix in the carrots, celery, and diced potatoes. Stir everything together and cook for about 5 minutes to develop flavor.
Step 4: Build the Soup
Pour in the beef broth, diced tomatoes, and tomato sauce. Add the Italian seasoning, oregano, paprika, bay leaf, salt, and black pepper. Stir well to combine.
Step 5: Simmer
Bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, allowing the vegetables to become tender and the flavors to blend together.
Step 6: Finish the Soup
Add the mixed vegetables during the final 10 minutes of cooking. Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
Step 7: Serve
Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with warm crusty bread, dinner rolls, or crackers for a complete and satisfying meal.
Tips for Success
- Use lean ground beef to reduce excess grease while keeping the soup flavorful.
- Cut the vegetables into similar-sized pieces for even cooking.
- Simmer the soup gently rather than boiling vigorously to preserve the texture of the vegetables.
- Add leafy greens such as spinach or kale during the last few minutes for extra nutrition.
- A splash of Worcestershire sauce can add extra depth to the broth.
Serving Suggestions
This soup pairs wonderfully with:
- Crusty artisan bread
- Garlic bread
- Buttery dinner rolls
- Grilled cheese sandwiches
- Fresh garden salad
- Cornbread
- Saltine crackers
Storage
Allow the soup to cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Protein: 23 g
- Carbohydrates: 24 g
- Fat: 15 g
- Saturated Fat: 5 g
- Cholesterol: 60 mg
- Fiber: 5 g
- Sugar: 7 g
- Sodium: 720 mg
- Potassium: 820 mg
- Vitamin A: 80% Daily Value
- Vitamin C: 35% Daily Value
- Calcium: 8% Daily Value
- Iron: 18% Daily Value