Prep time: 15 mins | Cook time: 30 mins | Servings: 6
Ingredients
1 lb ground beef
3 medium potatoes, peeled and diced
1 cup carrots, diced
1 cup green beans, cut into bite-sized pieces
1 cup corn kernels
1 cup green peas
1/2 cup onion, diced
1 can (14.5 oz) diced tomatoes (un-drained)
4 cups beef broth
2 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
Instructions
1. Brown the Beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, breaking up the meat with a spoon. Drain excess grease.
2. Add Seasonings & Paste: Stir in the tomato paste, garlic powder, salt, and black pepper, cooking for 1 minute until fragrant.
3. Combine Liquid & Base Vegetables: Pour in the beef broth and canned diced tomatoes with their juice. Stir in the diced potatoes and carrots. Bring the soup to a boil.
4. Simmer: Reduce heat to medium-low, cover, and let simmer for 15–20 minutes, or until the potatoes and carrots are tender.
5. Add Remaining Vegetables: Stir in the green beans, corn, and peas. Simmer uncovered for an additional 5–10 minutes until all vegetables are heated through and tender.
6. Serve: Taste and adjust seasoning with extra salt or pepper if needed. Ladle warm into bowls and serve.