Step by step

Method

4 steps

1. 1

   In a large heavy pot over medium-high heat, brown 1 lb ground beef with 1 diced onion, breaking the meat into small crumbles, 6–8 minutes until no pink remains and the onion softens. Drain off the fat so the broth doesn't get greasy.

2. 2

   Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Cook 3 minutes, stirring, until the carrots pick up a little color and the garlic smells fragrant — don't let the garlic burn.

3. 3

   Stir in 3 cups diced potatoes, 1 can (14.5 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 4 cups beef broth, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 bay leaf. Bring to a boil, then drop to a simmer and cook 20 minutes.

4. 4

   Add 1 cup frozen mixed vegetables and simmer 10 more minutes until the potatoes are fork-tender with no hard center. Pull out the bay leaf, taste, and adjust salt. Ladle into bowls. You want a hearty beef-and-veg soup with soft potatoes in a savory tomato broth — not crunchy undercooked potatoes or greasy oily broth.