Ingredients
Scale
- 1 lb ground beef (80/20 or 85/15 blend)
- 1 medium onion, finely diced
- 2 carrots, sliced on a diagonal
- 2 stalks celery, diced
- 2–3 potatoes, cut into large chunks (red or Yukon gold preferred)
- 1 bell pepper, diced (optional for color and flavor)
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried Italian seasoning
- 1 tsp smoked paprika
- ½ tsp ground oregano
- Kosher salt and black pepper, to taste
- 1 tsp Worcestershire sauce
- Optional: 1 cup frozen vegetables (corn, green beans, or peas)
- Garnishes: fresh parsley, shredded cheese, croutons, sour cream
Instructions
- Brown the Beef: Heat a large pot over medium-high heat. Add ground beef, breaking it into chunks. Cook undisturbed for 4-5 minutes, then stir and cook until no pink remains. Drain excess fat.
- Cook Aromatics: Add onion, garlic, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
- Build the Broth: Stir in tomato paste and cook for 1-2 minutes. Add diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Season with Italian seasoning, smoked paprika, oregano, salt, and pepper.
- Simmer: Add potatoes and bring to a boil. Reduce heat and simmer for 30-40 minutes, stirring occasionally.
- Add Vegetables: If using frozen vegetables, add them in the last 10-15 minutes of cooking. Adjust seasoning to taste.
- Serve: Ladle soup into bowls. Garnish with parsley, cheese, or a dollop of sour cream. Serve with crusty bread.
Notes
- Customization: Substitute beef broth with chicken or vegetable broth if preferred.
- Thickening Options: For a thicker soup, mash some of the potatoes or blend a portion of the soup.
- Make-Ahead: This soup tastes even better the next day. Store in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free