Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons extra-virgin olive oil
  • 1 cup small diced sweet onion
  • 1 cup small diced celery
  • 1 cup small diced carrots
  • salt and pepper
  • 3/4 pound lean ground beef
  • 1 cup small diced potato
  • 3 tablespoons tomato paste
  • 2 1/2 teaspoons beef bouillon
  • 3 teaspoons fish sauce ( (or low-sodium soy sauce))
  • 2 teaspoons Worcestershire sauce
  • 15 ounce can diced petite tomatoes (, undrained)
  • 32 ounce carton low-sodium vegetable broth ((or beef broth))
  • 1/2 cup frozen baby peas (, thawed)

Instruction

  • In a large pot, warm olive oil over medium-high heat. Add in the onion, celery, and carrots; saute for 5 minutes until vegetables are tender. Season with a few dashes of salt and pepper.
  • Add in the ground beef and cook, breaking up into small pieces with a wooden spoon, until no pink remains, about 3 minutes. Season with a few more dashes of salt and pepper. Drain off fat, if necessary.
  • Add in the potato, tomato paste, beef bullion, fish sauce, Worcestershire sauce, canned tomatoes with their juice, and vegetable broth. Bring to a boil then reduce heat to a gentle simmer and cook until potatoes are tender, but not mushy, about 8-10 minutes. Stir in peas and warm through.
  • Ladle into bowls and enjoy!