Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion chopped
- 4 ribs celery chopped
- 4 cloves garlic minced or crushed
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 15 ounces canned red kidney beans drained
- 15 ounces canned petite diced tomatoes undrained
- 1 pound russet potatoes peeled and cubed
- 2 cups frozen mixed vegetables (carrots, peas, green beans, corn)
- 48 ounces reduced-sodium beef broth
- salt and pepper to taste
Instructions
- Heat oil over medium-high heat in a large dutch oven or soup pot. Add beef, onion, celery, garlic, Italian seasoning, and salt. Stir and cook until meat is cooked through, crumbling beef into small pieces as it cooks.
- Pour in remaining ingredients. Bring to a low boil, and reduce heat to medium. Simmer at least 15 minutes or until potatoes are tender. Season with additional salt and pepper to taste.
Notes
If you would like to prepare this in a crockpot, transfer the cooked beef and vegetables in Step 1 to the slow cooker. Stir in remaining ingredients, and cook on low all day.
- Prep Time: 15
- Cook Time: 25