1. Ingredients
Main ingredients
| Ingredient | Quantity |
|---|---|
| Lean ground beef | 500 g |
| Olive oil | 1 tbsp (15 ml) |
| Yellow onion, diced | 1 medium (150 g) |
| Carrots, sliced | 2 medium (150 g) |
| Celery, chopped | 3 stalks (120 g) |
| Garlic, minced | 3 cloves |
| Diced potatoes | 300 g |
| Frozen mixed vegetables | 300 g |
| Canned diced tomatoes | 400 g |
| Tomato sauce | 225 g |
| Beef broth | 1 litre |
| Canned green beans, drained | 200 g |
| Dried Italian seasoning | 1 tsp |
| Dried parsley | 1 tsp |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Black pepper | ½ tsp |
| Salt | To taste |
| Bay leaf | 1, optional |
2. Detailed cooking instructions
Step 1: Brown the ground beef
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 7–10 minutes, breaking it into small pieces with a wooden spoon. Continue until fully browned and the beef reaches 71°C (160°F). Drain excess fat if necessary.
Step 2: Sauté the aromatics
Add diced onion, carrots, and celery to the beef. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic and cook for another 30–60 seconds.
Step 3: Add tomatoes and broth
Stir in the diced tomatoes, tomato sauce, and beef broth. Scrape the bottom of the pot to release any browned bits, which add flavor.
Step 4: Season the soup
Add Italian seasoning, parsley, garlic powder, onion powder, black pepper, salt, and the optional bay leaf. Stir thoroughly.
Step 5: Add potatoes
Stir in the diced potatoes. Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 15–20 minutes, or until the potatoes begin to soften.
Step 6: Add remaining vegetables
Add the frozen mixed vegetables and drained green beans. Simmer for another 10–15 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Step 7: Adjust and serve
Taste and adjust salt, pepper, and broth as needed. Remove the bay leaf before serving. For a thicker soup, simmer uncovered for an additional 5–10 minutes.
Serve hot with crusty bread, whole-grain rolls, or a fresh green salad.
3. Nutrition information
Estimated nutrition per serving (1/6 of the recipe)
Approximately 350 calories
Protein
25 g
Carbohydrates
32 g
Total fat
13 g
Dietary fiber
6–8 g
Additional nutrition per serving
Saturated fat
4–5 g
Total sugars
8–12 g
Sodium
600–1,000 mg
Values vary with beef leanness, broth sodium content, canned vegetables, and the amount of salt added.
Estimated nutrition for the entire pot
| Nutrient | Total recipe |
|---|---|
| Calories | 2,100 kcal |
| Protein | 150 g |
| Carbohydrates | 192 g |
| Total fat | 78 g |
| Dietary fiber | 36–48 g |
4. Tips for the best flavor
-
For richer flavor: Brown the beef well before adding liquids.
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For a thicker soup: Mash a few cooked potato pieces into the broth.
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For extra vegetables: Add zucchini, peas, corn, or chopped spinach.
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For more spice: Add paprika, chili flakes, or a little cayenne pepper.
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For lower sodium: Choose no-salt-added tomatoes and low-sodium beef broth.
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For leaner soup: Use 90–95% lean ground beef and drain excess fat.
5. Storage and food safety
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Refrigerate leftovers in shallow, airtight containers within 2 hours of cooking.
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Store in the refrigerator for 3–4 days.
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Freeze in individual portions for up to 3 months for best quality.
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Reheat on the stove until the soup reaches 74°C (165°F), stirring thoroughly.
Serving suggestion: A bowl of this hearty soup with whole-grain bread makes a filling, protein-rich lunch or dinner.