Description
A hearty soup filled with tender vegetables and lean ground beef, perfect for a chilly evening.
Ingredients
Scale
- 1 pound lean ground beef
- to taste Kosher salt and pepper
- 1 sweet onion (diced)
- 2 carrots (diced)
- 3 celery sticks (diced)
- 1–3 garlic cloves (minced)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon hot sauce
- 2 tablespoons Dijon mustard
- 1 cup sugar-free ketchup
- 1 cup homemade mayo
- 2 cups diced potatoes (like Yukon gold, russet, or red)
- 6 cups low-sodium beef broth
- 1 cup freshly shredded red cheddar cheese
Instructions
- Cook the 1 pound lean ground beef in a soup pot over medium heat, mincing the meat with the spoon. Season with Kosher salt and pepper.
- Once the meat is no longer pink, stir in the 1 sweet onion (diced), 2 carrots (diced), 3 celery sticks (diced) and 1-3 garlic cloves (minced). Cook until the veggies soften, around 6-8 minutes.
- Add the 1 teaspoon Worcestershire sauce, 1 tablespoon hot sauce, 2 tablespoons Dijon mustard, 1 cup sugar-free ketchup and 1 cup homemade mayo and stir to combine.
- Add the 2 cups diced potatoes and pour in the 6 cups low-sodium beef broth. Bring the soup to a boil, then reduce to a simmer. Cook for 25-30 minutes, or until veggies are tender. Taste and adjust salt if needed.
- Serve sprinkled with 1 cup freshly shredded red cheddar cheese and enjoy!
Notes
- For a creamier texture, consider adding a splash of heavy cream at the end.
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg