Assorted Soup

By lihui

6 Person

45 Minutes

0 Calories

We're all about comfort food mash-ups. (Think Chicken Parm Grilled Cheese and Mac & Cheese Pizza). But this particular recipe is a little tamer than the rest. Though it sounds kinda crazy, it's pretty simple. Here's what makes it so good. For this delicious soup, it needs to be a hearty tomato base. This has tomato paste and beef broth, which get added after sauteing the usual medley of veggies. The real surprise: Italian seasoning. It adds a wonderful flavor to the soup.

Ingredients

Bread and butter pickles, for serving
Freshly chopped parsley, for garnish
1/2 tsp. Yellow mustard
1/2 c. Frozen corn
1 tsp. Italian seasoning
1 can Diced tomatoes
4 c. Low-sodium beef or chicken broth
2 tbsp. Tomato paste
4 cloves Garlic, minced
2 stalks Celery, thinly sliced
2 Medium carrots, thinly sliced coins
2 Medium yukon gold potatoes
1 Small yellow onion, chopped
Freshly ground black pepper
Kosher salt
1 pound Ground beef
1 tbsp. Extra-virgin olive oil

Method

01

In a large pot over medium-high heat, heat oil. Add ground beef and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove the beef to a plate.
02

Add the onion, potatoes, carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute.
03

Return the beef to the pot. Pour in broth and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.
04

Stir in the corn and cook until warm, 1 minute more. Season with salt, pepper, and red pepper flakes.
05

Garnish with parsley and pickles before serving.

Related Tags

Assorted Soup

4.3

( By lihui )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Bread and butter pickles, for serving

Freshly chopped parsley, for garnish

1/2 tsp. Yellow mustard

1/2 c. Frozen corn

1 tsp. Italian seasoning

1 can Diced tomatoes

4 c. Low-sodium beef or chicken broth

2 tbsp. Tomato paste

4 cloves Garlic, minced

2 stalks Celery, thinly sliced

2 Medium carrots, thinly sliced coins

2 Medium yukon gold potatoes

1 Small yellow onion, chopped

Freshly ground black pepper

Kosher salt

1 pound Ground beef

1 tbsp. Extra-virgin olive oil

03 Method

Step 1

In a large pot over medium-high heat, heat oil. Add ground beef and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove the beef to a plate.

Step 2

Add the onion, potatoes, carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute.

Step 3

Return the beef to the pot. Pour in broth and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.

Step 4

Stir in the corn and cook until warm, 1 minute more. Season with salt, pepper, and red pepper flakes.

Step 5

Garnish with parsley and pickles before serving.

04 Author