Description
A hearty and delicious soup, perfect for chilly evenings! I like to serve this with warm rolls or cornbread.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 large russet potatoes, peeled and diced into 1/4-inch pieces
- 1 (15 ounce) can tomato puree
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 13 ½ cups water , divided
- 3 tablespoons Italian seasoning
- 2 tablespoons beef bouillon granules
- 2 tablespoons cooking sherry
- 2 teaspoons minced garlic
- 2 teaspoons Sriracha sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 2 large bay leaves
- ¼ cup all-purpose flour
- 3 cups frozen mixed vegetables
Instructions
- Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent
- about 5 minutes. Add potatoes
- tomato puree
- diced tomatoes
- 12 cups water
- Italian seasoning
- beef bouillon
- cooking sherry
- garlic
- Sriracha
- Worcestershire sauce
- black pepper
- garlic powder
- onion powder
- red pepper flakes
- rosemary
- salt
- and bay leaves to the pot. Bring to a boil.
- Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly
- pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken
- about 3 minutes.
- Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer
- stirring occasionally
- until potatoes and vegetables have cooked through
- at least 20 minutes.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 12