Economical, quick and easy, this wholesome and delicious soup is a satisfying meal in a bowl. Serve with hot, crusty sourdough rolls to round out the meal.
1 medium onion, chopped
6 cloves garlic, chopped
2 stalks celery, sliced
1 medium bell pepper, coarsely chopped
4 medium potatoes, peeled and cubed
4 large carrots, pared and sliced
1 pound lean ground beef
1 (28-ounce) can diced tomatoes, undrained
8 cups of water
2-1/2 tablespoons beef base
1 large bay leaf
1 teaspoon dried basil leaves
1 tablespoon dried parsley leaves
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce (optional)
1 teaspoon kosher or coarse salt – or to taste
1/2 teaspoon freshly ground black pepper – or to taste
Prep the first 6 ingredients and set aside.
In a large cooking pot, brown the ground beef over medium high heat; drain excess grease.
Add the onion and garlic; cook until onion has slightly softened, about 2 to 3 minutes.
Add the tomatoes, water, beef base, bay leaf, basil, parsley, Worcestershire sauce,Tabasco, salt and pepper. Bring to a boil.
Add the bell pepper, celery, potatoes and carrots and bring to a boil; cover and simmer until vegetables are tender.
Makes 8 servings.
Nutrition Facts: (per serving): 278.6 calories; 39% calories from fat; 12.0g total fat; 42.5mg cholesterol; 491.8mg sodium; 1116.2mg potassium; 30.1g carbohydrates; 4.0g fiber; 5.3g sugar; 26.1g net carbs; 13.7g protein.