Ingredients:
– 1 pound ground beef beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups beef broth
– 2 cups water
– 3 large potatoes, peeled and diced
– 3 large carrots, peeled and diced
– 2 cups green beans, cut into bite-sized pieces
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 cup peas (fresh or frozen)
– 1 can (14.5 ounces) diced tomatoes, undrained
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
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1. **Cook the Ground Beef Beef:**
– In a large pot, heat the olive oil over medium-high heat.
– Add the ground beef beef and cook until browned, breaking it up with a spoon as it cooks.
– Remove the beef from the pot and set aside, draining any excess fat if necessary.
2. **Sauté the Vegetables:**
– In the same pot, add the diced onion and cook until it becomes translucent.
– Add the garlic and cook for another minute, until fragrant.
3. **Add the Broth and Vegetables:**
– Pour in the beef broth and water, stirring to combine.
– Add the diced potatoes, carrots, green beans, corn, peas, diced tomatoes, and tomato paste.
– Stir in the dried thyme, dried basil, paprika, salt, and pepper.
4. **Simmer the Soup:**
– Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the vegetables are tender.
– Return the cooked ground beef beef to the pot and stir to combine.
– Let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
5. **Serve:**
– Taste and adjust the seasoning with more salt and pepper if needed.
– Serve the soup hot, garnished with fresh parsley if desired.