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Ingredients
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4 large potatoes, peeled and cut into chunks, or more to taste
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4 large carrots, chopped, or more to taste
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1 medium onion, chopped
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½ stalk celery with leaves, diced
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3 cloves garlic, chopped
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2 tablespoons dried parsley
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1 tablespoon dried basil
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1 tablespoon beef bouillon powder
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salt and ground black pepper to taste
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8 cups water, or as needed
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1 pound lean ground beef
Directions
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Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill the pot with enough water to cover. Cover the pot and bring to a boil; cook until vegetables begin to soften, 15 to 20 minutes. Remove from heat.
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Crumble in ground beef, a little at a time, stirring between additions. Return to heat and bring back to a boil. Reduce heat and cook at a simmer until vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.
Recipe Tips
You can use 1/2 a large bag of baby carrots, diced, instead of large carrots.
The celery leaves add flavor to the soup.
Nutrition Facts (per serving)
371 | Calories |
10g | Fat |
51g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 371 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 4g | 19% |
Cholesterol 53mg | 18% |
Sodium 352mg | 15% |
Total Carbohydrate 51g | 18% |
Dietary Fiber 8g | 27% |
Total Sugars 5g | |
Protein 21g | 42% |
Vitamin C 54mg | 60% |
Calcium 83mg | 6% |
Iron 4mg | 23% |
Potassium 1454mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.