Ground Beef Soup with Potatoes & Carrots
1
Points®
Temps total: 45 min • Préparation: 15 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
A couple of special touches turns this easy meat-and-potatoes (and carrots) soup into a memorable dish. Lots of sliced leeks lend a savoury background note and become silky after simmering. Paprika is the main spice and can take the soup into whatever direction you prefer: Use regular paprika for a mild soup, hot Hungarian paprika for a spicy dish, or smoked paprika for woodsy essence.
Ingrédients
Olive oil
1 tbsp(s)
Uncooked 90% lean ground beef
12 oz
Kosher salt
1 tsp(s)
Paprika
1 tsp(s)
Black pepper
¾ tsp(s), divided
Unsalted beef stock
2½ cup(s)
Uncooked leek
2 cup(s), thinly sliced
Russet potato
12 oz, peeled and cut into chunks
Carrots
2 large, cut into chunks
Canned diced tomatoes
14½ oz
Fresh parsley
2 tbsp(s), chopped
Instructions
1
Heat the oil in a Dutch oven over medium-high. Add the beef, salt, paprika, and ½ tsp black pepper; cook until the beef is browned, 5 to 6 minutes, stirring frequently to crumble. Stir in the beef stock, leeks, potatoes, carrots, and tomatoes; bring to a boil. Cover, reduce the heat to medium-low, and simmer until the vegetables are tender, 15 to 20 minutes. Sprinkle with the parsley and remaining ¼ tsp black pepper.
2
Serving size: 1 ¾ cups
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