Description
A comforting, no-fuss ground beef soup packed with seasonal vegetables and slow-cooked to perfection. This adaptable stew combines tender beef with classic veggies for a hearty, flavor-rich broth ideal for cozy weeknights.
Ingredients
1 lb Ground Beef (80/20 or 90/10 recommended)
1 tablespoon Olive Oil or Vegetable Oil (for sautéing)
1 medium Yellow Onion (chopped)
2 cups Carrots (peeled and diced, about 3 medium)
1.5 cups Celery (diced, about 3 stalks)
2 cups Potatoes (peeled and cubed, Yukon Gold or Russet)
1 can Diced Tomatoes (14.5 oz, fire-roasted if available)
1 tablespoon Tomato Paste (for richness)
3 cloves Garlic (minced)
2 bay leaves
1 teaspoon Oregano (fresh or dried)
Salt (to taste)
Black Pepper (to taste)
4–6 cups Water or Low-Sodium Vegetable Broth
Instructions
Heat olive oil in a large pot over medium heat
Add ground beef, cook until browned and drained
Stir in chopped onion, sauté until tender
Add garlic, carrots, and celery; cook 5 minutes
Incorporate potatoes and tomato paste (cook 2 minutes)
Stir in diced tomatoes and bay leaves, then add water
Season with oregano, salt, and pepper
Bring to boil, reduce heat, and simmer 45 minutes
Adjust seasoning and serve with crusty bread
Notes
For a shorter meal, use slow-cooked beef
Substitute 1/4 lb lentils or kale if adding extra protein/vegetables
Store broth separately if needing to make ahead
Leftovers keep 3-4 days refrigerated
- Prep Time: 20
- Cook Time: 60
- Category: Soups
- Method: Simmering
- Cuisine: American, Grandma-style
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 400
- Sugar: 5g
- Sodium: 1400mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg