Ingredients
6
6 servings
- •1 ¼ pounds 85% lean ground beef
- •1 medium onion, cut into 1/2-inch pieces
- •1 cup 1/2-inch pieces celery
- •2 tablespoons minced garlic
- •1 (32 ounce) carton beef stock
- •1 ½ cups peeled and chopped carrots
- •5 sprigs fresh parsley
- •2 sprigs fresh rosemary
- •2 sprigs fresh thyme
- •1 sprig fresh sage
- •1 piece cooking twine
- •1 large bay leaf
- •salt and ground black pepper to taste
- •2 cups chopped red potatoes
- •1 ½ cups 1-inch cut fresh green beans
- •1 ½ cups frozen yellow corn kernels, thawed
- •1 (14.5 ounce) can diced tomatoes, drained
Instructions
- Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
- Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
- Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
- Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.
Nutritional Facts
Per 6 servings
- Calories: 333
- Carbohydrate: 29g
- Fat: 13g
- Fiber: 5g
- Protein: 25g
- Sugar: 9g
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