Ingredients
Scale
- 1 lb ground beef or lamb
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp paprika
- Salt and pepper, to taste
- 4 cups beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups mashed potatoes (leftover, homemade, or store-bought)
- Optional: splash of cream, shredded cheddar, fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, garlic, and carrots. Sauté for 5–7 minutes until softened and slightly browned.
- Push veggies to the side and add ground beef. Cook until browned and no longer pink. Season with salt and pepper. Drain excess grease if needed.
- Stir in tomato paste and cook for 1–2 minutes. Add Worcestershire sauce and mix well.
- Add thyme, rosemary, paprika, and beef broth. Stir, scraping up any browned bits. Simmer for 10–15 minutes.
- Add frozen peas and corn. Cook another 5–7 minutes until heated through.
- Swirl mashed potatoes into the soup for a thicker texture or dollop on top of each bowl. Optional: broil bowls for a crispy potato top.
- Serve hot with a sprinkle of parsley or cheese. Pair with crusty bread and enjoy!
Notes
Customize with ground turkey or veggie crumbles for a lighter or vegetarian option. Add cream or cheese for extra richness. Store leftovers in the fridge up to 4 days or freeze without the potatoes for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg