Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 2 stalks celery, chopped
- 2 carrots, diced
- 2 cloves garlic, grated or minced
- Salt and freshly ground black pepper to taste
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15-ounce) can diced tomatoes with juices
- 1 pound Yukon Gold potatoes, diced
- 1 parmesan cheese rind (optional)
- 4 cups low-sodium beef broth
- 1/2 cup frozen peas
- Chopped flat-leaf parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté diced onion, chopped celery, and diced carrots until tender.
- Add ground beef, breaking it up, and season with Italian seasoning, red pepper flakes, salt, and black pepper. Cook until browned.
- Stir in garlic and tomato paste, mixing thoroughly.
- Add diced potatoes, diced tomatoes, and beef broth. Stir well and scrape any brown bits.
- Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender.
- Stir in frozen peas just before serving, garnish with parsley if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose lean ground beef to keep the soup healthier.
Do not skip garlic or seasonings as they enhance flavor.
Adjust red pepper flakes to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 4
- Sodium: 600
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 20
- Cholesterol: 50