Ingredients
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 1 can (15 oz) whole-kernel corn, drained
- 1 can (14–15 oz) cut green beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups low-sodium beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp smoked paprika, optional
- 2 tbsp fresh parsley, chopped
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook for 6–8 minutes, breaking it into small pieces. Drain excess grease if necessary.
- Add aromatics: Add onion and cook for 3–4 minutes. Add garlic and cook another 30–60 seconds.
- Build the tomato base: Stir in tomato paste, paprika, Italian seasoning, garlic powder, thyme, smoked paprika, salt, and pepper. Cook for about 1 minute.
- Add broth and tomatoes: Pour in beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Stir well.
- Add potatoes: Add diced potatoes and bay leaf. Bring the soup to a gentle boil.
- Simmer: Reduce heat, cover, and simmer for 20–25 minutes, or until the potatoes are almost fork-tender.
- Add vegetables: Stir in the drained corn and green beans. Simmer another 5–8 minutes so the vegetables heat through without becoming mushy.
- Finish: Remove the bay leaf. Taste and adjust salt and pepper. Stir in fresh parsley.
- Serve hot: Ladle into bowls and serve with crusty bread, crackers, or a simple green salad.
Nutrition — Approx. Per Serving
- Calories: 300–380 kcal
- Protein: 22–28 g
- Carbohydrates: 28–38 g
- Fat: 10–16 g
- Fiber: 5–8 g
- Sodium: 600–900 mg, depending on broth and canned vegetables
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Dairy: None
- Eggs: None
- Gluten: Check Worcestershire sauce and beef broth
- Soy: Possible in Worcestershire sauce
- Mustard: Possible in Worcestershire sauce
The basic recipe is nut-free.
Q/S — Quick Questions & Substitutions
Can I use frozen vegetables?
Yes. Frozen corn and green beans work very well. Add them near the end so they don’t overcook.
Can I use ground turkey?
Yes. Replace the beef 1:1 with ground turkey.
Can I add carrots and celery?
Absolutely. Add 1 cup diced carrots and 1 cup celery with the onions.
Can I make it spicy?
Add ½ tsp red pepper flakes, cayenne, or chopped jalapeño.
Can I make it thicker?
Mash a few cooked potato pieces into the broth, or mix 1 tbsp cornstarch + 2 tbsp cold water and stir it in near the end.
Can I make it in a slow cooker?
Yes. Brown the beef first, then add everything except the corn and green beans. Cook 6–8 hours on LOW. Add corn and green beans during the final 20–30 minutes.
Can I freeze it?
Yes. Cool completely, portion into airtight containers, and freeze for up to about 3 months.