Hamburger Soup

Ingredients 

• 1 Pound ground beef, lean
• ▢2 Tablespoons avocado oil
• ▢1 onion, large, chopped
• ▢4 Cups beef broth, or as needed
• ▢4 Cloves garlic, minced
• ▢14½ Ounces canned diced tomatoes, not drained

• ▢2 russet potatoes, medium, peeled and cut into ½-inch cubes
• ▢1 Teaspoon Italian seasoning
• ▢10¾ Ounces condensed tomato soup
• ▢2 carrots, large, chopped
• ▢2 Ribs celery, chopped
• ▢½ Teaspoon garlic powder
• ▢1 Cup green beans, frozen cut, thawed
• ▢1 Cup corn, frozen, thawed
• salt and black pepper, to taste
• ▢fresh parsley, for garnish (optional)

Instructions 

• Heat a large pot or Dutch oven over a moderately high heat.
• Add a tablespoon of oil and brown the ground beef in there, using a wooden spoon to break it up. Transfer the beef into a bowl and set it aside.
• Turn the heat down to medium and add another tablespoon of oil.
• Add the onions, celery, garlic, and carrots, and saute for 3 to 5 minutes or until the onions are translucent.
• Put the beef back in the pot and add the beef broth, tomato soup, canned tomatoes, potatoes, and seasonings, stirring to combine.
• Bring the hamburger soup to a boil, cover and turn the heat down. Simmer for 10 to 15 minutes or until the potatoes are almost fork-tender, stirring every now and then.
• Add the green beans and corn and cook for 5 minutes.
• Ladle the soup into bowls and garnish with chopped fresh parsley if liked. You can even top it with shredded cheddar cheese!