Ground Beef Veggie Soup

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

1 teaspoon Olive Oil

1 White Onion (diced)

1 Pound Ground Beef (90/10)

2 Cloves Garlic (minced)

1 Cup Carrots (sliced)

1 Cup Celery (diced)

1 Tablespoon Tomato Paste

2 Russet Potatoes (medium, peeled and chopped)

8 Cups Beef Broth

28 oz Fire Roasted Diced Tomatoes

1 Tablespoon Worcestershire Sauce

1 Bay Leaf

3 Cups Frozen Mixed Vegetables

1 teaspoon Italian Seasoning

1 teaspoon Salt

Black Pepper (to taste)

¼ Cup Parsley (freshly chopped)

Instructions

In a large dutch oven over medium heat, add a drizzle of oil. Add the onion, ground beef, garlic, carrots and celery, and cook until no pink remains. Drain any fat.

Add the tomato paste and cook, stirring into the meat until well mixed.

Add potatoes, broth, tomatoes, Worcestershire sauce, seasoning and bay leaf.

Simmer covered 10 minutes.

Stir in vegetables, Italian seasoning, salt and pepper and simmer 15-20 minutes or until potatoes are tender.

Serve with fresh chopped parsley and crusty sour dough bread.

Nutrition

• Taille de Portion: 1.5 cups
• Calories: 235 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 4.5 g
• Acides Gras Trans: 1 g
• Cholestérol: 32 mg
• Sodium: 1180 mg
• Glucides Totaux: 22 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 4 g
• Protéines: 14 g