Ingredients
For the Soup:
• 1 lb (450g) ground beef or lamb
• 1 tbsp olive oil (if using lean meat)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 4 cups beef broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 lb (450g) potatoes, peeled and diced
• ½ cup heavy cream or milk
• 2 tbsp butter
• ½ tsp dried thyme (or 1 tsp fresh)
• ½ tsp dried rosemary (or 1 tsp fresh)
For Garnish:
• ½ cup shredded cheddar cheese (optional)
• Chopped fresh parsley or green onions
Instructions
1. Cook the Meat:
• In a large pot, heat olive oil over medium heat.
• Add ground beef or lamb, breaking it apart as it cooks. Brown for about 5–7 minutes, then drain excess grease if needed.
2. Sauté the Aromatics & Vegetables:
• Add diced onion, garlic, carrots, and celery to the pot. Cook for 3–4 minutes until softened.
• Stir in Worcestershire sauce, tomato paste, smoked paprika, thyme, and rosemary. Cook for 1 minute to enhance the flavors.
3. Simmer the Soup:
• Pour in the beef broth and add diced potatoes.
• Bring to a boil, then reduce heat and let simmer for 15–20 minutes until potatoes are tender.
4. Finish the Soup:
• Stir in frozen peas and corn, letting them cook for 2–3 minutes.
• Add butter and heavy cream (or milk) to create a creamy texture. Adjust seasoning with salt and pepper.
5. Serve & Garnish:
• Ladle the soup into bowls and top with shredded cheddar cheese and fresh parsley or green onions.
Serving Suggestions:
• Serve with crusty bread or dinner rolls.
• For extra richness, mash some of the potatoes in the soup before serving.