Quick Vegetable Ground Beef Soup

• servings: 12 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 lb. extra lean ground beef

1 med. onion (diced)

2 tsp garlic (minced)

1 cup carrots (sliced)

1 cup celery (diced)

8 cups beef broth

28 oz petite diced tomatoes

2 medium potatoes (peeled and diced)

1 cup fresh green beans (trimmed and cut)

1 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp Italian Seasoning

1 tsp salt

½ tsp black pepper

1 cup frozen peas

1 cup frozen corn

⅓ cup freshly chopped parsley

Directions

In a large dutch oven or pot brown the ground beef over medium-high heat, breaking up into small chunks along with the diced onion. Cook until no longer pink and onion is tender. Add in the garlic and cook about 30 seconds, until fragrant. Drain and discard any fat.

Return pan to stove top over medium-high heat and add in the carrots, celery, beef broth, canned tomatoes, potatoes, green beans, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine and bring mixture to a boil. Reduce heat to a simmer, cover and let cook until potatoes and veggies are tender, about 25 minutes.

Finally, add in the frozen peas, corn and parsley and cook until heated through. Serve and enjoy!

Nutrition

• Calories: 148 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 23 mg
• Sodium: 945 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 13 g