Ingredients
For six bowls
- 1 tbsp olive oil
- 1 lb 90% lean ground beef
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
- 1 28-oz can diced tomatoes with juice
- 4 cups reduced-sodium beef broth
- 2 cups frozen mixed vegetables peas, corn, green beans, and carrots
- 1 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Equipment
- Cutting board
- chef's knife
- Large Dutch oven or soup pot
- Wooden spoon
- Can opener
- Measuring cups and spoons
- Ladle
- Instant-read food thermometer
Instructions
Cook the soup
- Dice the onion, carrots, celery, and potatoes into 1/2-inch pieces; mince the garlic.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the beef and break into crumbles. Cook 6 to 8 minutes until browned and at least 160°F (71°C) in several thicker clusters. Spoon off excess fat if needed.
- Add onion, carrots, and celery. Cook 5 minutes, stirring. Add garlic and stir 30 seconds.
- Add potatoes, diced tomatoes with juice, broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cover partly and cook 15 to 20 minutes, until potatoes and carrots are tender.
- Stir in frozen mixed vegetables and simmer 5 to 7 minutes more, until hot and tender. Taste the broth and serve warm.
Notes
Estimated US dollar cost basis: beef $5.50, onion $0.50, carrots $0.40, celery $0.30, garlic $0.10, potatoes $1.00, tomatoes $1.50, broth $1.50, frozen vegetables $1.00, oil and seasonings $0.25; about $12.05, rounded to $13. Prices vary.
Rinse fresh vegetables before chopping. Cook ground beef to 160°F (71°C). Refrigerate leftovers promptly in shallow covered containers and use within 3 days. Bring reheated soup to a rolling boil and ensure it reaches 165°F (74°C).
