Ingredients
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1 Pound Ground Beef
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1 Onion
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2 Carrots
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2 Ribs Celery
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1 Small Head of Cauliflower
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.5 Pound Potatoes
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1 Cup Frozen Corn
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2 Cans Diced Tomatoes
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1 Teaspoon Dried Basil
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1 Teaspoon Garlic Powder
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6 Cups Beef Broth
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Optional
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4 Tablespoons Butter
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1 Tablespoon Beef Broth Base
Directions
- Prepare the Ingredients: Peel and dice the onion, carrots and potatoes. Dice the celery. Stem and dice the cauliflower.
- Prepare the Soup: In a large pot heat a small amount of oil over medium-high heat until shimmering. Add in the onion, carrot, and celery. Cook and stir for 2-3 minutes. Push the vegetables to the side and add in the ground beef. Cut and stir the ground beef for several minutes until it begins to brown. Once browned, combine the meat the vegetables and cook another 2-3 minutes until the carrots have begun to soften. At this point, add in the potatoes, cauliflower, corn, canned tomatoes, basil, garlic powder and beef broth. Stir to combine and bring to a simmer. Once simmering, reduce the heat to medium-low and cook for 20-30 minutes until the vegetables are soft and the broth has reduced slightly.
- Finish and Serve: Taste the soup and add in salt and pepper as well as the butter and/or beef broth base if using. Optionally serve with crusty rolls or bread and enjoy!
Meal Prep Tip:
This soup will keep well in the refrigerator for up to 5 days. If you do not think you will be able to finish it within that time it also freezes very well for up to 6 months.
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