Ingredients
Scale
- 1 lb (450g) lean ground beef
- 1 tablespoon olive oil
- 1/2 cup finely diced onion
- 2 stalks celery, thinly sliced
- 3 garlic cloves, halved
- Salt and fresh cracked pepper to taste
- 15 oz (425g) can diced tomatoes (no need to drain) or fresh diced tomatoes
- 8 oz (225g) can tomato sauce
- 1 teaspoon Italian seasoning
- 5 cups (1 1/4 l) beef broth
- 1/2 cup diced green beans, fresh or frozen
- 2 tablespoons chopped fresh parsley (optional)
- Shredded cheese for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and celery and cook for 5–6 minutes until softened.
- Add ground beef to the pot and season with salt and pepper. Cook, breaking up the beef with a spoon, until browned and mostly cooked through. Add garlic and cook 30 seconds more.
- Stir in diced tomatoes, tomato sauce, Italian seasoning, and beef broth. Bring to a simmer.
- Simmer the soup for 25–30 minutes. Taste and adjust salt and pepper if needed.
- Add green beans and cook for an additional 5–10 minutes.
- Garnish with shredded cheese and parsley, then serve immediately.
Notes
- Use lean ground beef to reduce fat content.
- Fresh or frozen vegetables can be used according to preference.
- This soup stores well and flavors improve the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American