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This robust beef soup is a quick, easy, and budget-friendly meal packed with vegetables, lean beef, diced tomatoes, and potatoes. It’s perfect for making ahead of time, reheats beautifully, and freezes exceptionally well.
Ingredients
- 2 lbs lean ground beef
- 1 white onion, peeled and chopped
- 1/4 teaspoon ground black pepper, adjust to taste
- 1/2 teaspoon dried oregano, adjust to taste
- 1/2 teaspoon dried basil, adjust to taste
- 1/4 teaspoon seasoned salt
- 1 packet (1 1/2 ounce) onion soup mix
- 6 cups water, add more for desired consistency
- 1 can (8 ounces) tomato sauce
- 1 tablespoon soy sauce
- 1 can (15 ounces) diced tomatoes, with juice
- 1 can (15 ounces) corn, drained
- 1 cup celery, sliced
- 1/4 cup celery leaves, roughly chopped
- 1 cup fresh carrots, sliced
- 1 cup white potatoes, peeled and diced
- Garlic salt, to taste
- Shredded parmesan cheese, for serving
- Sour cream, for serving
Instructions
- In a large pot, brown the ground beef and onion. Drain if necessary.
- Add the spices and onion soup mix.
- Stir in water, tomato sauce, and soy sauce. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 15 minutes.
- Add the remaining ingredients up to the potatoes. Bring the mixture to a boil again, then reduce the heat and let it simmer uncovered until the potatoes and carrots are tender, about 30 minutes. (Add more water if needed).
- Season the soup to taste with garlic salt.
- Serve the soup with a sprinkle of shredded parmesan cheese and a dollop of sour cream.
- Enjoy your meal!
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