- 2 Pounds Ground Beef 80/20
- 1 1/2 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Tablespoons Vegetable Oil
- 1 Large Large Yellow Onion Chopped
- 4 Cloves Cloves Garlic Minced
- 1/4 Cup All-Purpose Flour
- 6-8 Cups~Divided Beef Broth
- 1 14.5 Ounce Can Petite Dice Tomatoes, Undrained
- 2 Tablespoons Better than Bouillon~Beef Flavor
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Dried Italian Seasoning
- 1/4 Cup Tomato Paste
- 6 Cups About 2 Large Large Russet Potato, Diced
- 1 16 Ounce Package Frozen Mixed Vegetables
- 2 Tablespoons Fresh Chopped Parsley
How to Make It
- Brown the ground beef, in a large pot, over medium heat. Add salt and pepper. Cook until there is no longer any pink. Transfer to a paper towel lined plate and set aside. Drain all fat from the pot and discard.
- In the same pot, add the oil and sautee the onion and garlic until the are soft, about 6-7 minutes. Sprinkle the onions with flour, stirring to evenly coat the onions and continue to cook for 2-3 minutes until the flour begins to brown.
- Add the cooked beef, 6 cups of beef broth, tomatoes, Better than Bouillon, Worcestershire sauce, Italian seasoning, tomato paste, potatoes, and frozen veggies. Bring the mixture to a boil, then lower the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 25 minutes. Adjust seasoning. Add more beef broth if the soup gets too thick. Garnish with parsley and serve.
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