# Ingredient List:
→ Meats
01 - 1 pound ground beef (85% lean)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cups potatoes, peeled and diced
→ Liquids
09 - 5 cups beef broth
10 - 1 cup milk
→ Flavorings & Seasonings
11 - 2 tablespoons tomato paste
12 - 2 tablespoons Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - Salt and pepper to taste
→ For Finishing
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons fresh parsley, chopped (optional)
# How-To Steps:
01 - In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
02 - Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until softened and fragrant.
03 - Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
04 - Add the diced potatoes, beef broth, Worcestershire sauce, dried thyme, dried parsley, dried rosemary, salt, and pepper. Stir well and bring the mixture to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 15 minutes until the potatoes and vegetables are tender and cooked through.
06 - Stir in the corn, peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and allow the soup to thicken slightly.
07 - Taste the soup and adjust the salt, pepper, and seasonings as needed to achieve desired flavor balance.
08 - Ladle the soup into serving bowls and garnish with fresh chopped parsley if desired.
