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assorted soup

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Assorted Soup

We're all about comfort food mash-ups. (Think Chicken Parm Grilled Cheese and Mac & Cheese Pizza). But this particular recipe is a little tamer than the rest. Though it sounds kinda crazy, it's pretty simple. Here's what makes it so good. For this delicious soup, it needs to be a hearty tomato base. This has tomato paste and beef broth, which get added after sauteing the usual medley of veggies. The real surprise: Italian seasoning. It adds a wonderful flavor to the soup.

Ingredients :
  • Bread and butter pickles, for serving
  • Freshly chopped parsley, for garnish
  • 1/2 tsp. Yellow mustard
  • 1/2 c. Frozen corn
  • 1 tsp. Italian seasoning
  • 1 can Diced tomatoes
  • 4 c. Low-sodium beef or chicken broth
  • 2 tbsp. Tomato paste
  • 4 cloves Garlic, minced
  • 2 stalks Celery, thinly sliced
  • 2 Medium carrots, thinly sliced coins
  • 2 Medium yukon gold potatoes
  • 1 Small yellow onion, chopped
  • Freshly ground black pepper
  • Kosher salt
  • 1 pound Ground beef
  • 1 tbsp. Extra-virgin olive oi
Directions :
  1. In a large pot over medium-high heat, heat oil. Add ground beef and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove the beef to a plate.
  2. Add the onion, potatoes, carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute.
  3. Return the beef to the pot. Pour in broth and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.
  4. Stir in the corn and cook until warm, 1 minute more. Season with salt, pepper, and red pepper flakes.
  5. Garnish with parsley and pickles before serving.

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