Ingredients
Method
- Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Add enough water to cover the ingredients. Cover the pot, bring to a boil, and cook for 15 to 20 minutes until the vegetables start to soften. Then remove from heat.
- Crumble in the ground beef gradually, stirring after each addition. Return the mixture to the heat and bring it back to a boil. Reduce the heat and simmer until the vegetables are tender and the meat is fully cooked, 15 to 20 minutes.
Nutrition
Notes
Ingredient Swap: I sometimes use ground turkey instead of beef for a lighter version, and it still gives the broth a wonderful savory depth.
Storage Tip: This soup keeps beautifully in the fridge for up to 4 days, and I find the flavors meld and get even better the next day.
Make-
Ahead Trick: You can chop all the vegetables a day in advance and store them together in a container in the fridge to make the prep on soup day a breeze.
Common Mistake: Don't skip crumbling the raw beef in gradually.
I learned that adding it all at once can cause it to clump, while stirring it in bit by bit ensures perfect, fine crumbles throughout.
Serving Suggestion: My family loves this with a thick slice of crusty bread for dipping, and a sprinkle of fresh parsley on top adds a nice pop of color and freshness.
Equipment Note: If you don't have a large soup pot, a Dutch oven works just as well for the long, gentle simmer.