Vegetable Beef Soup Recipe

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  Yellow Onion
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  Garlic(120g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  80/20 Ground Beef(454g)
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  Potato, Russet, Baked, Flesh Only(340g)
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  Canned Diced Tomatoes(794g)
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  Italian seasoning(8g)
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  1/4 tsp freshly cracked black pepper ($0.04)
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  Low Sodium Beef Broth(960g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  salt to taste ($0.05)

Instructions

1. 1Dice the onion and mince the garlic. Heat the olive oil in a large soup pot over medium heat, then add the onion and garlic. Sauté 4–5 minutes, stirring occasionally, until the onion is soft and translucent.
2. 2Add the ground beef to the pot and cook over medium-high heat 5–7 minutes, breaking it apart with a spoon, until no longer pink and browned throughout. Drain excess fat if desired.
3. 3While the beef cooks, peel and dice the russet potatoes into ½-inch cubes.
4. 4Add the diced potatoes, canned diced tomatoes with juices, Italian seasoning, beef broth, and Worcestershire sauce to the pot. Stir to combine.
5. 5Increase heat to medium-high and bring the soup to a boil, then reduce heat to medium-low. Simmer 10–12 minutes, stirring occasionally, until the potatoes are fork-tender.
6. 6Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature, then seal and refrigerate or freeze.
7. 7Taste the soup before serving and season with salt to your preference, starting with ½ teaspoon and adding more as needed.