Recipe Index

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chuck
• 1 cup diced white onion
• 2 celery ribs, diced
• 3 teaspoons minced garlic
• 2 tablespoons tomato paste
• 2 medium russet or Yukon Gold potatoes (about 12 ounces), peeled and diced into 1/2-inch pieces
• 4 cups low-sodium beef broth
• 1 can (10.75 ounces) condensed tomato soup, plus 1 can of water
• 1 can (14 to 15 ounces) diced tomatoes, undrained
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup small elbow pasta, uncooked
• 3 cups frozen mixed vegetables (corn, peas, green beans, carrots)
• 1/4 cup chopped fresh parsley, for garnish (optional)

Method

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chuck and cook for 5 to 6 minutes, breaking it up, until browned. Drain off all but about 1 tablespoon of the fat.
2. Add the onion and celery and cook for 4 minutes, until softened. Stir in the garlic and tomato paste and cook for 1 minute.
3. Add the potatoes, beef broth, tomato soup, the can of water, the diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the potatoes are nearly tender.
5. Stir in the pasta and frozen vegetables. Return to a simmer and cook for 9 to 11 minutes, stirring occasionally, until the pasta is tender and the vegetables are heated through.
6. Taste and adjust the seasoning. Ladle into bowls, sprinkle with parsley if using, and serve hot.

Prep: 15 min · Cook: 40 min · Total: 55 min

Nutrition (per serving, where published)