Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup green beans
Liquids and Seasonings
- 1 can diced tomatoes (14 oz)
- 6 cups beef broth
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Brown the beef and onion: In a large pot or Dutch oven over medium heat, add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and cooked through and the onions are softened. Drain any excess fat from the pot to keep the soup from being greasy.
- Add vegetables and liquids: Stir in the diced carrots, diced potatoes, canned diced tomatoes with their juices, beef broth, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 25–30 minutes, until the potatoes and carrots are tender and flavors have melded together.
- Add green beans: Stir in the green beans during the last 5 minutes of cooking to keep them crisp-tender and vibrant in color.
- Final seasoning and serve: Taste the soup and adjust salt and pepper if needed. Serve hot for a comforting, hearty meal.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot during simmering.
- Feel free to add other vegetables such as peas or corn for extra color and nutrients.
- This soup stores well and tastes even better the next day once flavors meld further.
- Leftovers can be frozen in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
