This changes the mouth feel of the soup to something a little thicker – not as thick as a stew but not brothy like so many other recipes for this type of soup. It's a simple addition, making a little roux, but it creates a complex texture and a real "stick-to-your-ribs" meal.
There's no need to thaw them, either. You can dump them into the pot straight from the freezer.
INGREDIENTS
- Ground Beef, 80/20 - 2 Pounds
- Salt - 1 1/2 Teaspoon
- Black Pepper - 1 Teaspoon
- Vegetable Oil - 2 Tablespoons
- Large Yellow Onion, Chopped - 1 Large
- Cloves Garlic, Minced - 4 Cloves
- All-Purpose Flour - 1/4 Cup
- Beef Broth - 6-8 Cups~Divided
- Petite Dice Tomatoes, Undrained - 1 (14.5 Ounce) Can
- Better than Bouillon~Beef Flavor - 2 Tablespoons
- Worcestershire Sauce - 1 Tablespoon
- Dried Italian Seasoning - 1 Tablespoon
- Tomato Paste - 1/4 Cup
- Large Russet Potato, Diced - 6 Cups (About 2 Large)
- Frozen Mixed Vegetables - 1 (16 Ounce) Package
- Fresh Chopped Parsley - 2 Tablespoons
INSTRUCTIONS
- Brown the ground beef, in a large pot, over medium heat. Add salt and pepper. Cook until there is no longer any pink. Transfer to a paper towel lined plate and set aside. Drain all fat from the pot and discard.
- In the same pot, add the oil and sautee the onion and garlic until the are soft, about 6-7 minutes. Sprinkle the onions with flour, stirring to evenly coat the onions and continue to cook for 2-3 minutes until the flour begins to brown.
- Add the cooked beef, 6 cups of beef broth, tomatoes, Better than Bouillon, Worcestershire sauce, Italian seasoning, tomato paste, potatoes, and frozen veggies. Bring the mixture to a boil, then lower the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 25 minutes. Adjust seasoning. Add more beef broth if the soup gets too thick. Garnish with parsley and serve.
Source:www.gonnawantseconds.com
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