Ingredients Jump to Instructions ↓

  1. 3 celery stalks-diced

  2. 4 carrots, peeled and diced

  3. 1 medium onion-chopped

  4. 1 clove garlic-minced

  5. 1 lb. lean ground beef (80%-90%)

  6. 48 oz. can beef broth

  7. 14 1/2 ounce can diced tomatoes

  8. 8 oz. can tomato sauce

  9. 1 lb. package frozen mixed vegetables for soup

  10. 1 Tbs. dried oregano

  11. 2 Tbs. fresh parsley-chopped Salt Black pepper Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Coat the bottom of a soup pot with olive oil ( 1Tbs.) and heat on medium heat. Add chopped celery, carrots, and onion, and saute for 5-7 minutes. Add salt and pepper. Add the ground beek and saute until brown. Drain any accumulated fat. Add the mince garlic and stir thoroughly. Pour in the beef broth, diced tomatoes, parsley, oregano, and tomato sauce. Let mixture come to a boil; reduce heat to low and cook until vegetables are slightly tender (20 minutes). Add the bag of frozen vegetables. Continue cooking until all vegetables are tender (15-20 minutes). Check seasonings and add more salt, black pepper, and oregano if needed. Serve hot in soup bowls or large mugs. Top with grated parmesan cheese, if desired.


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