Ingredients
Scale
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 medium russet potatoes, cubed (¾-inch pieces)
- 1 cup fresh or frozen green beans
- 1 cup corn kernels
- 1 cup green peas
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- 1 tablespoon olive oil (if using lean beef)
Instructions
- Heat a large Dutch oven over medium-high heat. Add ground beef and let sit undisturbed for 2-3 minutes to develop searing.
- Break beef into grape-sized pieces and cook until no pink remains, about 5-6 minutes total. Season with salt and pepper.
- Push beef to one side. Add diced onion to empty space and cook 3-4 minutes until translucent.
- Add minced garlic and cook 30 seconds until fragrant.
- Add carrots and celery, cooking 5 minutes until slightly softened.
- Pour in beef broth and diced tomatoes with juice. Add thyme, oregano, and bay leaves.
- Bring to boil, then reduce to gentle simmer. Add cubed potatoes and cook 15-20 minutes.
- Add green beans and cook 10 minutes more.
- Stir in corn and peas during final 5 minutes of cooking.
- Remove bay leaves, taste and adjust seasoning. Serve hot.
Notes
- For freezing: Omit potatoes as they become grainy when frozen. Add fresh potatoes when reheating.
- Ground turkey can substitute for beef – add 1 tbsp olive oil to prevent drying.
- Soup thickens as it cools. Thin with additional broth if needed when reheating.
- Store refrigerated up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 692 mg
- Fat: 2g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45 mg