Description
A comforting and hearty beef soup loaded with vegetables.
Ingredients
Scale
- 1 lb lean ground beef
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes in juice
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Optional: additional veggies (e.g., green beans, peas)
Instructions
- In a large pot over medium heat, brown the ground beef for 5-7 minutes. Drain excess fat if necessary.
- Add chopped onions, carrots, celery, and minced garlic to the pot. Sauté for about 4 minutes until onions are translucent.
- Stir in canned tomatoes with their juices and pour in the beef broth. Bring to a gentle boil.
- Season with thyme, bay leaves, salt, and pepper; simmer for 25-30 minutes to blend flavors.
- Adjust seasoning before serving; remove bay leaves.
Notes
- For added nutrition, include more vegetables like green beans or peas.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg