Quick Beef and Vegetable Soup

Name: Quick Beef and Vegetable Soup
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Ground Beef (1 pound 90 percent lean ground beef); 1 piece Yellow Onion (1 onion, chopped); 2 pieces Carrot (2 carrots, peeled and cut into 1/2-inch pieces); 1 tsp Dried Oregano (1 teaspoon dried oregano); 0 pieces Table Salt (Salt and pepper); 4 cup Beef Broth (4 cups beef broth); 1 can Tomato (1 (14.5-ounce) can diced tomatoes); 8 oz Yukon Gold Potato (8 ounces Yukon Gold potatoes, peeled and cut into 1/2-inch pieces); 6 oz Green Beans (6 ounces green beans, trimmed and cut on bias into 1-inch lengths); 2 tbsp Parsley (2 tablespoons chopped fresh parsley)

A quick 30-minute soup made with lean ground beef, vegetables, and canned tomatoes, simmered in beef broth until tender.

30 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Steps

1Cook beef, onion, carrots, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in Dutch oven over medium-high heat, breaking up beef with spoon, until no longer pink, about 6 minutes. Add broth, tomatoes and their juice, and potatoes. Bring to boil, reduce heat to low, and simmer, covered, until potatoes are almost tender, about 10 minutes.
2Add green beans and cook, uncovered, until vegetables are tender and soup has thickened slightly, 10 to 12 minutes. Season with salt and pepper to taste. Serve, sprinkled with parsley.