Ground Beef Veggie Soup

• servings: 10 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

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)

Directions

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

• Serving Size: 1.5 cups
• Calories: 235 kcal
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 1 g
• Cholesterol: 32 mg
• Sodium: 1180 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 14 g