Pescatarian Classic Hamburger Soup

Total time1 hr

Prep time15 min

Cook time45 min

4.5

(16)

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Ingredients

6 servings

1 lb ground beef (80/20)
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
3 stalks celery, diced
2 medium yukon gold potatoes, peeled and cut into ¾-inch cubes
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
4 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tsp worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
½ tsp smoked paprika
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 cup frozen green beans, cut into 1-inch pieces
1 cup frozen corn kernels

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Tilt the pot and spoon off all but about 1 tablespoon of the rendered fat.
2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

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