Ingredients
Soup
- 1 lb 93% lean ground beef 454 g
- 1 yellow onion about 150 g peeled, diced
- 2 carrots about 150 g, thinly sliced
- 2 celery stalks about 100 g, sliced
- 2 garlic cloves minced
- 2 medium yellow potatoes about 340 g, scrubbed and cut into1/2-inch/1.3 cm cubes
- 1 14.5 oz can diced tomatoes 411 g, with juices
- 5 cups low-sodium beef broth 1.2 L
- 1 cup frozen cut green beans about 125 g
- 0.5 cup frozen peas about 75 g
- 1 tsp dried Italian seasoning
- 0.5 tsp fine salt adjust only after tasting the finished soup
- 0.25 tsp black pepper
Equipment
- 6-quart Dutch oven or heavy soup pot with lid
- Wooden spoon
- Ladle
- knife and cutting board
- Measuring jug and spoons
- Food thermometer
Instructions
Build the soup
- Wash the vegetables. Dice the onion, thinly slice the carrots and celery, and scrub and cut the potatoes into even1/2-inch (1.3 cm) cubes.
- Cook the ground beef in a 6-quart heavy pot over medium heat, breaking it into small crumbles, until browned and cooked to160°F (71°C), about 8–10 minutes. Drain excess fat carefully if needed.
- Add the onion, carrots and celery and cook, stirring, for 5–6 minutes until beginning to soften. Stir in the garlic for 30 seconds.
- Add the potatoes, diced tomatoes with juices, broth, Italian seasoning, salt and pepper. Bring to a simmer, cover partly and cook gently for 15 minutes, stirring occasionally.
- Add the frozen green beans and simmer for another7–10 minutes, until a potato cube is easily pierced with a fork. Stir in the frozen peas for the final3 minutes. Keep the soup at a gentle simmer and adjust time to the vegetables’ tenderness.
- Taste and adjust seasoning only if needed. Stir before dividing among six bowls and serve hot.
Notes
Potato timing varies with size and variety. Keep cooked grain or bread separate if serving alongside. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F /32°C), use within 3–4 days and reheat to165°F /74°C.