Ingredients

The following ingredients have 5 Servings
  • 1/2 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 2 sticks celery (chopped)
  • 3 cloves garlic (minced)
  • 1 pound extra lean (95% lean) ground beef
  • 2 heaping tablespoons tomato paste
  • 1 (28 fluid ounce) can diced tomatoes (with juices)
  • 4 cups beef broth
  • 2 large Russet potatoes (peeled & diced)
  • 1/4 teaspoon Italian seasoning
  • Salt & pepper (to taste )

Instruction

  • Add the olive oil, onion, and celery to a large soup pot. Sauté for 5-7 minutes, until softened.
  • Stir in the garlic, followed by the beef. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any). 
  • Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning. 
  • Increase the heat and bring the soup to a boil. Reduce the heat a bit so it's gently boiling. Cook for 20-25 minutes. You can cook it a little bit longer to intensify the flavor if you wish. 
  • Season with salt & pepper as needed and serve immediately.