Ingredients
1 lb (450g) ground beef
2 large carrots, peeled and sliced
2-3 celery stalks, chopped
2 medium potatoes, peeled and diced
1 can (14.5 oz) diced tomatoes
1 small onion, diced (optional)
3 garlic cloves, minced
4 cups beef broth or water
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
1-2 tbsp olive oil for cooking
Instructions
Cook the Ground Beef: In a large pot, heat olive oil over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.
Sauté Vegetables: Add the diced onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables start to soften.
Add Potatoes and Tomatoes: Stir in the diced potatoes and canned tomatoes (with juice). Cook for another 2-3 minutes.
Add Broth and Spices: Pour in the beef broth and add thyme, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
Simmer: Cover the pot and simmer for 20-30 minutes, until the vegetables are tender.
Taste and Adjust Seasoning: Check the seasoning and adjust as needed. You can also add more broth if the soup is too thick for your liking.
Serve: Ladle the soup into bowls and enjoy hot.