Ingredients
For the Soup:
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1 tablespoon olive oil
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1 pound ground beef (or stew meat)
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1 small yellow onion, chopped
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2 cloves garlic, minced
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3 carrots, peeled and sliced
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2 celery stalks, sliced
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2 medium potatoes, peeled and cubed
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1 cup green beans, cut into 1-inch pieces (fresh or frozen)
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1 can (14.5 ounces) diced tomatoes
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1 tablespoon tomato paste
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6 cups beef broth
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1 teaspoon salt (more to taste)
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½ teaspoon black pepper
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1 teaspoon dried thyme
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1 teaspoon dried basil
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1 bay leaf
Optional Add-Ins:
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1 cup corn kernels
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1 cup frozen peas
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½ teaspoon smoked paprika
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Fresh parsley for garnish
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and sauté for 3 to 4 minutes until soft.
Add garlic and stir for another 30 seconds until fragrant.
Add the ground beef (or stew meat) to the pot.
Cook until browned and no longer pink, breaking it apart as it cooks. This should take 5 to 7 minutes.
Drain any excess fat if needed.
Stir in carrots, celery, and potatoes. Cook for 3 to 5 minutes, just to start softening them.
If using fresh green beans, add them now too.
Stir in the tomato paste and diced tomatoes.
Pour in the beef broth.
Add salt, pepper, thyme, basil, and the bay leaf.
Bring everything to a boil, then reduce heat and let simmer.
Cover the pot and let the soup simmer gently for 25 to 30 minutes.
Stir occasionally. The potatoes and carrots should be fork-tender.
If you’re using frozen peas or corn, stir them in during the last 5 minutes of cooking.
Remove the bay leaf.
Taste the soup and adjust the salt and pepper as needed.
Add fresh parsley or a dash of paprika if you want a little more flavor.
Ladle the soup into bowls and serve with bread, crackers, or just as is.
It’s filling, warming, and so satisfying.