Ingredients:

  • 1 tbsp (15 ml) Olive Oil
  • 1 lb (450g) Ground Beef (approx. 80/20 blend)
  • 1 Large Yellow Onion, chopped (approx. 1 cup/150g)
  • 2 cloves Garlic, minced (approx. 2 tsp/6g)
  • 1 tsp Dried Italian Herbs (or a mix of oregano, basil, thyme)
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 8 cups (approx. 2 liters) Beef Broth (low sodium preferred)
  • 1 (14.5 oz) can Diced Tomatoes, undrained (approx. 400g)
  • 1 (8 oz) can Tomato Sauce (approx. 225g)
  • 2 medium Carrots, peeled and diced (approx. 1 cup/120g)
  • 2 Celery Stalks, diced (approx. 1 cup/100g)
  • 1 cup Frozen Green Beans (approx. 100g)
  • 1 cup Frozen Corn Kernels (approx. 150g)
  • 1 cup Frozen Peas (approx. 100g)
  • ½ cup Small Pasta (such as ditalini or elbow macaroni) (approx. 50g)
  • Fresh Parsley, chopped (optional)
  • Grated Parmesan Cheese (optional)

Instructions:

  1. Heat olive oil in a large stockpot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add chopped onion and minced garlic to the pot. Sauté until softened and fragrant, about 5 minutes.
  3. Stir in dried Italian herbs, salt, and pepper. Add beef broth, diced tomatoes (with their juice), and tomato sauce. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes. Add carrots and celery. Simmer for another 10 minutes, or until slightly softened.
  5. Stir in frozen green beans, corn, peas, and pasta.
  6. Continue to simmer until the pasta is tender and the vegetables are cooked through, about 10-15 minutes.
  7. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Enjoy your ground beef vegetable soup!