Ingredients

The following ingredients have 4 Servings
  • 2 pounds ground beef (80/20)
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 1/4 cup all-purpose flour
  • 6-8 cups beef broth (divided )
  • 1 (14.5 -ounce) can petite diced tomatoes, (undrained)
  • 2 tablespoons Better than Bouillon - beef flavor
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried Italian seasoning
  • 1/4 cup tomato paste
  • 6 cups (about 2 large) russet potato (diced)
  • 1 (16-ounce) package frozen mixed vegetables
  • 2 tablespoons fresh chopped parsley

Instruction

  • Brown the ground beef, in a large pot, over medium heat. Add salt and pepper. Cook until there is no longer any pink. Transfer to a paper towel-lined plate and set aside. Drain all fat from the pot and discard it.
  • In the same pot, add the oil and sautee the onion and garlic until they are soft, about 6-7 minutes. Sprinkle the onions with flour, stirring to evenly coat the onions and continue to cook for 2-3 minutes until the flour begins to brown.
  • Add the cooked beef, 6 cups of beef broth, tomatoes, Better than Bouillon, Worcestershire sauce, Italian seasoning,  tomato paste, potatoes, and frozen veggies. Bring the mixture to a boil, then lower the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 25 minutes. Adjust seasoning. Add more beef broth if the soup gets too thick. Garnish with parsley and serve.