Ingredients
Scale
- 1.5 lbs lean ground beef (90% or higher)
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce (or coconut aminos)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 5 cups low-sodium beef broth
- 1 cup frozen peas
- 1/2 cup plain non-fat Greek yogurt
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add the lean ground beef and cook until it is fully browned. Use a wooden spoon to break the meat into small crumbles. Drain any excess fat if necessary.
- Add the diced onion, carrots, and celery to the pot with the beef. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for another 2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
- Pour in the beef broth and soy sauce. Add the cubed potatoes to the pot. Stir well to combine all ingredients.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Take a potato masher or a large spoon and lightly crush a few of the potato chunks against the side of the pot. This releases starch and naturally thickens the soup.
- Stir in the frozen peas and cook for 2 more minutes until they are bright green and heated through.
- Remove the pot from the heat. Stir in the Greek yogurt until it is fully incorporated and the soup looks creamy.
- Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
- Cook Time: 35 minutes