Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1/2 cup onion (finely diced)
  • 2 carrots (peeled, quartered and sliced)
  • 2 stalks celery (thinly sliced)
  • 1 pound ground beef (I use 90% lean)
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 15 ounce can diced tomatoes (do not drain)
  • 1 8 ounce can tomato sauce
  • 1 teaspoon Italian seasoning (or equal parts of garlic powder, dried oregano and dried basil)
  • 6 cups beef broth
  • 1 large russet potato (peeled and diced into 1/2 inch cubes)
  • 1/2 cup frozen corn
  • 1/2 cup diced green beans (fresh or frozen)
  • 2 tablespoons chopped fresh parsley (optional)

Instruction

  • Heat the olive oil in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
  • Cook for 5-6 minutes or until softened. 
  • Add the ground beef to the pot and season with salt and pepper to taste.
  • Cook, breaking up the meat with a spoon, until browned and mostly cooked through. Add the garlic and cook for 30 seconds more.
  • Add the tomatoes, tomato sauce, Italian seasoning, beef broth and potato to the pot; bring to a simmer.
  • Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
  • Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.