1 pound ground beef
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup carrots, sliced
1 can (14.5 ounces) diced tomatoes
4 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Directions
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
2. Add the ground beef to the pot, breaking it up with a spoon, and cook until browned. Drain any excess fat.
3. Stir in the green beans and carrots, cooking for an additional 3-4 minutes.
4. Add the diced tomatoes, beef broth, oregano, and basil. Stir to combine.
5. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste before serving.
Variations & Tips
For a spicier version, add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions. If you have picky eaters, you can blend the soup slightly to disguise the vegetables. For a creamier texture, stir in a splash of heavy cream or a dollop of sour cream just before serving. You can also substitute ground turkey or chicken for the beef if you prefer.
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