Ingredients
Soup
- 1 pound 90% lean ground beef
- 1 medium yellow onion diced
- 2 medium carrots sliced into thin rounds
- 2 celery stalks diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 pound Yukon Gold potatoes cut into 1/2-inch cubes
- 1 28-ounce can no-salt-added diced tomatoes with their juice
- 4 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups frozen mixed green beans, corn and peas no sauce
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon fine salt optional, after tasting
Equipment
- Heavy 6-quart pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Instant-read thermometer
Instructions
Make the soup
- Place a heavy 6-quart pot over medium-high heat. Add the ground beef and break it into small crumbles. Cook for about 6–8 minutes, stirring occasionally, until browned and cooked to 160°F (71°C). Drain excess fat, leaving a thin coating in the pot.
- Reduce the heat to medium. Add the onion, carrots and celery; cook for about 5 minutes, stirring, until the onion begins to soften. Stir in the garlic and tomato paste for 1 minute, without letting the garlic burn.
- Add the potatoes, diced tomatoes and their juice, broth, thyme, bay leaf and pepper. Scrape up the browned bits. Bring to a boil, then reduce to a gentle simmer and partially cover.
- Simmer for 15–20 minutes, stirring occasionally, until a fork slides through a potato cube without resistance. Add a splash of water if the liquid reduces too much.
- Stir in the frozen vegetables and simmer for 5–7 minutes, or until hot and tender. Remove the bay leaf. Taste before adding the optional salt. Divide into six servings and serve hot.
Video
Notes
Cut potatoes evenly and check tenderness rather than relying on the clock. Frozen vegetable blends vary; larger green bean pieces may need a little longer.
Refrigerate promptly in shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Use refrigerated leftovers within 3–4 days and reheat to 165°F (74°C). Check broth labels for allergens.
Video demonstration: Brandie Skibinski of The Country Cook makes the same style of stovetop ground-beef, potato and vegetable soup. Her version uses tomato sauce, Worcestershire sauce and vinegar; follow the ingredient amounts and instructions above for this version.