Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 pound ground beef (450g), preferably lean
  • 1 large onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 4 cups beef broth (950ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup chopped carrots (approximately 2 medium carrots)
  • 1 cup chopped celery (approximately 2 stalks)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1/2 cup small pasta, such as ditalini or elbow macaroni (50g) (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  2. Add chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes.
  3. Stir in Italian seasoning, salt, and pepper. Cook for 1 minute, until fragrant. Add beef broth and diced tomatoes (undrained). Bring to a boil.
  4. Add carrots, celery, and green beans to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
  5. Stir in frozen corn, frozen peas, and pasta (if using). Simmer for an additional 10-15 minutes, or until the pasta is cooked through and the vegetables are heated through.
  6. Ladle into bowls and garnish with fresh parsley, if desired. Enjoy your vegetable soup with ground beef.