*Ingredients

°1 tsp olive oil

°1 white onion

°2 celeriac spare ribs (cut into slices)

°1 lb Ground beef (lean ground beef or ground chuck)

°1 ½ tsp salt

°1 tsp ground black pepper

°1 tsp dried parsley (or 1 tbsp chopped fresh parsley)

°½ tsp paprika

°½ tsp dried oregano

°28 oz diced tomatoes (undrained)

°2 tbsp tomato paste

°4 cups beef broth

°1 ½ lbs potatoes (small yellow potatoes, washed and halved or quartered - or use 2-3 russet or yellow potatoes, washed and sliced)

°24 oz frozen mixed vegetables (2 packs of 12 oz)

*Instructions

Bring a large pot or Dutch oven over medium-high heat with olive oil. Time the oil begins to shimmer, adding diced onion also celery. Sauté for 4-5 minutes or until onion is tender, translucent and fragrant.

1 tablespoon of olive oil, 1 medium white onion, 2 ribs of celery

Add the ground beef and brown, stirring in the sautéed onion and celery. Cook for 6-8 minutes, until completely browned, breaking up the ground beef as it cooks.

1 lb ground beef

Add seasoning (including salt, pepper, diced tomatoes, parsley, paprika and oregano) and stir into ground beef. Then add the diced tomatoes and juice, along with the tomato puree, and stir the soup quickly before adding the beef broth.

1 ½ tsp salt, 1 tsp ground black pepper, 1 tsp dried parsley, ½ tsp paprika, ½ tsp dried oregano, 28 oz diced tomatoes, 2 tbsp tomato paste

Pour in beef broth also adding cutting baby potatoes. Stirring to blend & bring to boil. Lower heat, covering and simmer about 15 min.

4 cups beef broth, 1 ½ lb potatoes

Add frozen mixed vegetables, stir, cover and continue to simmer for another 10-15 minutes. Once the vegetables are all tender, remove from the heat and serve.

24 oz frozen mixed vegetables

Enjoy !