-Yellow Onion -Garlic -Olive Oil -Ground Beef -Russet Potato -Diced Tomatoes -Italian Seasoning
-Black Pepper -Beef Broth -Worcestershire Sauce -Frozen Vegetables -Salt
Dice a yellow onion and mince garlic. Add the onion and garlic to a soup pot along with olive oil. Sauté over medium heat until the onions are soft and translucent.
Add ground beef and continue to sauté until the beef is cooked through. If you’re using a higher fat content ground beef you can drain off the excess fat, if preferred.
Peel and dice one russet potato into ½-inch pieces. Add the diced potatoes to the pot with diced tomatoes (with juices), Italian seasoning, black pepper, beef broth, and Worcestershire sauce.
Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let it continue to simmer for about 10 minutes, or until the potatoes are fork-tender.
Add frozen vegetables (corn, carrots, green beans), stir to combine and allow it to come back up to a simmer. Simmer the vegetables in the soup for about five more minutes.
Finally, taste the soup and add salt to your liking. The amount of salt needed will depend on the salt content of the broth you used, but you’ll likely need at least a little to help the flavors pop.