Name: Hamburger Soup
Prep time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 tbsp. extra-virgin olive oil; 1 lb. ground beef; Kosher salt; Freshly ground black pepper; 1 small yellow onion, chopped; 2 medium yukon gold potatoes, peeled and cut into 1/2" cubes; 2 medium carrots, thinly sliced coins; 2 stalks celery, thinly sliced; 4 cloves garlic, minced; 2 tbsp. tomato paste; 4 c. low-sodium beef or chicken broth; 1 (14.5-oz.) can diced tomatoes; 1 tsp. Italian seasoning; 1/2 c. frozen corn; 1 tsp. yellow mustard; Freshly chopped parsley, for garnish; Bread and butter pickles, for serving

Step 1In a large pot over medium-high heat, heat oil. Add ground beef and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove the beef to a plate.

Step 2Add the onion, potatoes, carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute.

Step 3 Return the beef to the pot. Pour in broth and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.

Step 4Stir in corn and mustard and cook until warm, 1 minute more. Season with salt and pepper to taste.

Step 5Garnish with parsley and pickles before serving.