Description
A hearty and comforting classic ground beef soup packed with vegetables and rich tomato flavor. This easy-to-make soup combines browned beef, fresh carrots, celery, potatoes, and savory seasonings simmered together in a flavorful beef broth for a satisfying meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
Liquids & Canned Goods
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Brown the Ground Beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until fully browned, breaking it apart with a spoon as it cooks. Drain excess grease if necessary to keep the soup from becoming too oily.
- Sauté Vegetables: Add the diced onion, sliced carrots, and chopped celery to the pot with the beef. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, just until it becomes fragrant to enhance the soup’s flavor.
- Add Tomatoes and Broth: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir everything together thoroughly.
- Add Potatoes and Seasonings: Add the diced potatoes along with the Italian seasoning, salt, and black pepper. Mix well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 25 minutes, or until the potatoes are tender when pierced with a fork.
- Season and Serve: Taste the soup and adjust seasoning if needed. Serve hot for a comforting and flavorful meal.
Notes
- Drain excess fat after browning the beef to avoid a greasy soup.
- For a thicker soup, mash a few potatoes while simmering.
- Feel free to add other vegetables like green beans or corn for extra nutrition.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
