Description
This Ground Beef and Potato Soup is a hearty, one-pot meal filled with lean ground beef, tender potatoes, colorful vegetables, and savory broth. It’s the ultimate comfort food perfect for weeknights and meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (90/10 recommended)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 pounds Yukon Gold or red potatoes, cut into ¾-inch cubes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 (16 oz) bag frozen mixed vegetables (corn, peas, carrots, green beans)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. In a large Dutch oven or stockpot, heat olive oil over medium-high heat.
2. Add ground beef and chopped onion. Cook, breaking up the meat, until beef is no longer pink and onion is softened.
3. Add minced garlic and Italian seasoning. Cook for 1 more minute until fragrant.
4. Drain any excess grease from the pot carefully.
5. Pour in the beef broth, scraping up browned bits from the bottom of the pot.
6. Add cubed potatoes, diced tomatoes with their juice, and Worcestershire sauce. Stir to combine.
7. Bring to a boil, then reduce heat to a steady simmer. Cover partially and cook for 15-20 minutes, or until potatoes are almost tender.
8. Add frozen mixed vegetables directly to the pot. Simmer for an additional 5-7 minutes, or until vegetables are heated through and potatoes are fork-tender.
9. Remove from heat. Season with salt and pepper to taste.
10. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
Use 90/10 ground beef for less grease, or drain well if using 80/20.
Yukon Gold or red potatoes hold their shape best during simmering.
No need to thaw the frozen veggies before adding.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
This soup is excellent for meal prep and tastes even better the next day.