- 14
- 15 mins
- 55 mins
Ingredients
- 2 tablespoons salted butter
- 3 medium carrots
- 3 celery stalks (with the leaves)
- 1 tablespoon tomato paste
- 2 quarts beef broth
- 3 large yukon gold potatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chopped chives
- 2 bay leaves
- 28-ounce can diced tomatoes, drained
- 2 pounds lean ground beef
- 2 tablespoons Worcestershire sauce
- Salt and Pepper to taste
Preparation
Step 1
Instructions
Melt the butter in a large dutch oven or stock pot over medium-high heat.
Peel and dice the carrot.
Peel and dice the celery, reserving the leaves when you cut the tops off the stalks.
Finely chop the celery leaves.
Add the vegetables to the butter in the dutch oven. Cook for 3 to 5 minutes.
Stir in the tomato paste and let the mixture cook for another 3 minutes.
Add the beef broth, stirring well to combine everything.
Turn the temperature down to medium-low.
Wash and dice the potatoes, then add them to the pot.
Stir in the chives, garlic powder and onion powder, then add the bay leaves.
Pour in the diced tomatoes, cover and simmer.
Put the ground beef into a skillet and break it up. Season it with the Worcestershire sauce. Brown the ground beef completely and drain it.
Add the drained ground beef to the soup and return the mixture to a simmer. Cook for 20 minutes or until the potatoes are fork-tender.
Add salt and pepper to taste.
Instructions