Ingredients
Method
- Brown the onion, ground beef, and garlic until the beef is fully cooked. Drain off the fat.
- Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning, and bay leaves. Cover and simmer for 10 minutes.
- Add the vegetables and stir. Simmer for 15 to 20 minutes, or until the potatoes are tender.
Nutrition
Notes
Ingredient Flexibility: I love using ground turkey or a plant-based crumble when I want to switch up the protein, it works just as well with the same simmering time.
Storage Secret: This soup tastes even better the next day.
Let it cool completely, then store it in an airtight container in the fridge for up to 4 days.
Make-
Ahead Magic: You can brown the beef, onion, and garlic a day in advance.
Just refrigerate them and you'll cut your prep time in half when you're ready to cook.
Common Mistake: Don't skip draining the fat from the beef.
I learned the hard way that leaving it in makes the final soup greasy instead of hearty and clean.
Serving Suggestion: A sprinkle of fresh parsley or grated Parmesan on top right before serving adds a wonderful fresh finish that my family always loves.
Potato Point: If you're out of potatoes, a cup of uncooked pasta added with the frozen vegetables is a fantastic substitute, just check the pasta package for cook time.
Simmering Tip: Keep the lid on during that first 10-minute simmer.
It builds up steam that helps the potatoes start cooking through perfectly.