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Ingredients
  • 1.5 lbs. lean ground beef
  • 1 Tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 Tbsp minced garlic
  • 4 cups low-sodium beef broth, or 1 cup more for a more brothy soup
  • 1 (15 oz) can fire roasted tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 Tbsp Worcestershire
  • 3 cups peeled and cubed Russet potatoes (cut about ½-inch thick)
  • 1 tsp dried oregano, or 1 Tbsp fresh
  • ¾ tsp dried thyme, or 2 tsp fresh
  • Salt and freshly ground black pepper
  • ¾ cup frozen peas (optional) (See note for other veggie options)
  • ¼ cup chopped fresh parsley
Note: Ingredients may have been altered from the original.
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