This is the sort of recipe that a rookie soup maker should start with. Straightforward, no frills, and follows the basic rules of soup making. I love to stretch a pound of beef by making soup – not too many other ways to make 16 ounces of meat work for five people, two nights in a row. This is the healthy version of a hamburger soup – gluten free and dairy free, unless you serve it with grated sharp cheddar (which, I’ll say, adds a great touch). I also just can’t seem to stop myself from adding baby spinach to every soup I make; you can’t taste it in shakes with frozen bananas or soup, so I add it to both and feel good about getting greens into my kids.
Not much else to say, hope this hits the spot as the temperatures fall.
1 lb. ground beef
2 c. peeled and diced carrots
2 c. diced onion
2 c. diced celery
3 lg. cloves garlic, minced
1 tsp. salt, plus more to taste
1/2 tsp. black pepper
1/2 tsp. dried oregano
6 c. beef broth
1 (8 oz) can tomato sauce
1 (16 oz) can diced tomato with garlic, basil and oregano, drained of extra liquid
1 tsp. Worcestershire
3 tbsp. ketchup
3 c. loosely packed baby spinach leaves
1/4 c. finely chopped fresh parsley
1 c. shredded sharp cheddar cheese, for serving
- In a large pot over medium high heat, cook ground beef, breaking up as it cooks. Remove meat to a bowl leaving behind any fat.
- If pan is dry, add 1 tbsp. olive oil. Add carrots, onion, celery, garlic to pan along with salt, pepper and oregano. Cook, stirring occasionally, until softened, 8-10 minutes.
- Add beef broth, tomato sauce, and diced tomatoes. Simmer to ensure vegetables are tender, two to three minutes.
- Add worcestershire, ketchup and spinach and stir until wilted.
- Remove from heat and add parsley. Taste for salt.
- Serve topped with cheese.