Beef Tomato Soup
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 large bell pepper, diced
- 4 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 1 cup tomato sauce
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup green beans, cut into 1-inch pieces
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Remove the beef with a slotted spoon and set aside.
- Sauté Vegetables:
- In the same pot, add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
- Combine Ingredients:
- Return the browned beef to the pot. Add the beef broth, crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, corn kernels, green beans, dried basil, dried oregano, dried thyme, Worcestershire sauce, and a generous pinch of salt and pepper.
- Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad.
Nutritional Information (per serving):
- Calories: 320
- Protein: 22g
- Carbohydrates: 25g
- Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 820mg
- Fiber: 5g
- Sugar: 10g
Enjoy your comforting and hearty Beef Tomato Soup!
