1 lb ground beef (I used 85% lean)
2 tsps olive oil
1 medium onion, chopped (about 2 cups)
4-5 carrots, chopped (about 2 cups)
1-2 ribs of celery (about 3/4 cup)
3 medium potatoes chopped (about 4 cups)
1 14.5-oz can diced tomatoes
1 can of water
2 cloves of garlic, minced
1 bay leaf
dash of pepper
- Brown ground beef and onion in olive oil until the meat is cooked and the onions are transluscent. (Note: if you use ground beef with a higher fat content, you can omit the olive oil. You may also need to drain any excess fat.)
- Add remaining ingredients and bring to a simmer.
- Partially cover and simmer for at least an hour.
This soup is more like a light stew. You can add another can of diced tomatoes, plus another can of water if you want this to be more soup-like.
Makes about 3 quarts.