Ingredients
Scale
- 1 lbs lean ground beef
- 1 tsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup sweet onions, diced
- 3-5 cloves garlic, minced
- 3 stalks celery, diced
- 32 oz canned whole tomatoes
- 4 cups beef broth
- 1 lbs potatoes, diced
- 1 lbs frozen mixed vegetables
- 1 tsp ground thyme
- 1 tsp oregano
- 1 tsp granulated sugar
- 1 tsp beef bouillon (optional)
- Salt to taste
Instructions
- Heat oil in a large pot over medium-high heat. Add onions and sear 3-5 minutes until soft. Add garlic and cook 30-60 seconds.
- Add ground beef, season with salt and pepper, and brown completely. Drain excess grease if needed.
- Add celery, tomatoes, broth, potatoes, thyme and oregano. Bring to a boil, then simmer covered 10-15 minutes until potatoes are tender.
- Stir in frozen vegetables and cook 2-3 minutes until heated through.
- Add sugar and bouillon. Taste and adjust seasoning.
- Serve hot and enjoy!
Notes
For best results use 85/15 or 90/10 ground beef. Leftovers taste even better the next day and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup Method
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free