My cycling pal occasionally requests recipe projects that use ground beef or mince as it is called in great Britian. The best cold weather use of a mince is to make a nice soothing soup and allow the flavors of meat and veggies just melt together in a nice warm stock. Let’s make a nice Beef Veggie Soup using some ground beef as the meat.
- 1 onion (large) (diced)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 1 lb. ground beef (pinched into mini meatballs)
- 1 potato (large) (cubed into 1/2″ pieces)
- 1 28 oz. can crushed tomatoes
- 1 1/2 tsp Italian seasoning
- 1/4 tsp gound black pepper
- 4 cups beef broth
- 2 tbsp worcestershire sauce
- 12 oz. frozen mixed vegetables (corn, carrots, green beans)
- salt to taste
In a larger stockpot heat olive oil on medium high.
Add onion and garlic
Sauté over medium heat until the onions are soft and translucent.
Add the ground beef balls to the pot and continue to sauté until the ground beef is browning and cooked through.
Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
Turn the heat up to medium-high and allow the soup to come up to a boil.
Reduce heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
Add the frozen vegetables to the pot and allow the soup to come back up to a simmer.
Simmer the vegetables in the soup for about five minutes.
Adjust seasoning to taste.
Ahhhhhhhhhh….the art of creating a great soup. Enjoy!