Beef and Vegetable Soup

Beef and Vegetable Soup

An easy and tasty soup with ground beef and plenty of vegetables

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ingredients

• 1 pound ground beef
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 2 tablespoons garlic, chopped
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon rosemary, chopped (or 1/4 teaspoon dried rosemary)
• 2 teaspoons (smoked) paprika
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 (14.5 ounce) can diced tomatoes
• 2 cups potatoes, diced
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce (gluten-free for gluten-free)
• 1 teaspoon fish sauce (or soy sauce) (gluten-free for gluten-free)
• 1 cup peas
• salt and pepper to taste
• 1 tablespoon parsley, chopped (optional)

directions

1. Cook the beef in a large saucepan over medium-high heat, breaking it apart as it cooks, before setting it aside and reserving 1 tablespoon of grease in the pan to cook the veggies in.
2. Add the onions, carrots, and celery, and cook until tender, about 7-10 minutes.
3. Add the garlic, thyme, rosemary, paprika and tomato paste and cook until fragrant, about a minute.
4. Add the broth, tomatoes, potatoes, beef, bay leaves, balsamic vinegar, worcestershire sauce and fish sauce, bring to a boil, reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes.
5. Add the peas and let warm, 2-3 minutes.
6. Remove the bay leaves, season with salt and pepper to taste, add the parsley and enjoy!

Nutrition Facts: Calories 320, Fat 15g (Saturated 5g, Trans 0.8g), Cholesterol 53mg, Sodium 566mg, Carbs 25g (Fiber 5g, Sugars 8g), Protein 20g

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