1/4 tsp ground black pepper (1) plus more to taste
3 cups water (12)
1 Edwards and Sons Not Chicken Bouillon (4)
8 oz diced tomatoes (32)
1 stalk celery (4)
2 oz carrot (8)
5 oz white potato (16)
4 sprigs fresh thyme (12)
4 sprigs fresh parsley (12)
1 oz fresh grated Parmesan cheese (4)
Instructions
MISE EN PLACE Peel onions, thinly cut keeping
whites separate from greens. Chop celery. Halve
carrot lengthwise, and thinly slice on the
diagonal. Chop potatoes in 1/2-inch chunks.
Pick thyme leaves, and reserve stems. Pick and
chop parsley leaves, and reserve parsley stems.
Place a large saucepot over medium heat. Add
1/2 (2) teaspoons olive oil. Stir in onion whites only,
cook about 3 minutes. Add ground beef, 1/4 (1)
teaspoon kosher salt and 1/4 (1) teaspoon
pepper. Cook, stirring, until meat broken up
and no longer pink, about 5 minutes.
Add 3 (12) cups water, bouillon cube, tomato,
celery, carrot, potato and herb stems. Bring to
a boil, then reduce heat to low. Cook until
potatoes are fork-tender, 20 - 25 minutes.
Taste and adjust seasoning as desired.
Remove herb stems. Divide soup between 2 bowls.
Sprinkle with thyme and parsley and onion greens and Parmesan
for topping. Enjoy!
Originally Submitted
12/8/2018
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