Lean Beef and Vegetable Soup

Ingredients

• lean ground beef 4 oz
• carrots 1/2 cup
• celery 1/2 cup
• beef broth (low sodium) 1.5 cups
• tomato paste 1 tbsp
• onion 1/4 cup
• olive oil 1 tsp
• herbs (thyme, parsley) to taste

Method

1. Prepare the vegetables. Wash the carrots and celery thoroughly. Peel the carrots if desired, then dice both carrots and celery into small, even pieces about 1/4 inch in size. Chop the onion finely.
   Tip: Cut vegetables into uniform sizes to ensure even cooking.
2. Brown the ground beef. Heat 1 teaspoon of olive oil in a medium pot over medium heat. Add the lean ground beef and cook, stirring occasionally, until it is fully browned and no longer pink, about 5-7 minutes. Break the beef into small pieces as it cooks.
   Tip: Avoid overcrowding the pot to help the beef brown nicely instead of steaming.
3. Sauté the vegetables. Add the chopped onion, diced carrots, and celery to the pot with the browned beef. Stir and cook for about 3-4 minutes until the onions become translucent and the vegetables start to soften.
   Tip: Stir frequently to prevent sticking and promote even cooking.
4. Add tomato paste and herbs. Stir in 1 tablespoon of tomato paste and your chosen herbs such as thyme and parsley. Cook for 1-2 minutes to allow the tomato paste to deepen in flavor and coat the vegetables and beef.
   Tip: Tomato paste adds richness; cooking it briefly enhances its flavor.
5. Pour in beef broth and simmer. Pour 1.5 cups of low sodium beef broth into the pot. Stir everything together, bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes to allow flavors to meld and vegetables to become tender.
   Tip: Keep the heat low to avoid boiling off too much liquid.
6. Final seasoning and serve. Taste the soup and add salt and pepper if needed. Remove from heat and ladle the soup into bowls. Garnish with a sprinkle of fresh parsley if desired. Serve warm.
   Tip: Season gradually and taste as you go to avoid over-salting.

Pro tips

• For a richer flavor, brown the beef without stirring too much to develop a nice crust.
• Use fresh herbs for the best aroma and taste, adding them towards the end of cooking preserves their flavor.