Quick Beef and Vegetable Soup - CC

By á-48655

Ingredients

• 1 pound 90 percent lean ground beef
• 1 onion, chopped
• 2 carrots, peeled and cut into 1/2-inch pieces
• 1 teaspoon dried oregano
• Salt and pepper
• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 8 ounces Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 6 ounces green beans, trimmed and cut on bias into 1-inch lengths
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

1. Cook beef, onion, carrots, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in Dutch oven over medium-high heat, breaking up beef with spoon, until no longer pink, about 6 minutes. Add broth, tomatoes and their juice, and potatoes. Bring to boil, reduce heat to low, and simmer, covered, until potatoes are almost tender, about 10 minutes.

2. Add green beans and cook, uncovered, until vegetables are tender and soup has thickened slightly, 10 to 12 minutes. Season with salt and pepper to taste. Serve, sprinkled with parsley.