Sort ingredients
asunnysideupday
QR Code
Listen
Pdf
Heat the extra virgin olive oil or butter in a large soup pot or Dutch oven over medium heat. Add the carrots, celery, and shallot or onion, season with homemade seasoned salt and pepper, then saute for 3 minutes. Place a lid on top then cook until the vegetables are crisp-tender, 8-10 minutes, stirring occasionally. Add the garlic then saute until very fragrant, 1-2 minutes.
Turn the heat up to medium-high then add the ground beef and season with more seasoned salt and pepper. Brown the beef, breaking it up as it cooks. If there’s a lot of extra fat in the pot you can either scoop it out now with a spoon, or skim it off the top of the soup later.
Add the remaining ingredients EXCEPT the potatoes then turn the heat to high to bring the soup to a simmer. Add the potatoes then turn the heat down to medium-low and simmer until the potatoes are tender, 15-20 minutes, stirring occasionally. (You may put a lid on the pot near the end to help the potatoes soften if they’re taking too long.) Remove the bay leaf then scoop the soup into bowls and serve.