Ingredients
4potatoes,large, peeled and cut into chunks, or more to taste
4carrots,large, chopped, or more to taste
1onion,medium, chopped
½celery stalk,with leaves, diced
3clovesgarlic,chopped
2tbspparsley,dried
1tbspbasil,dried
1tbspbeef bouillon powder
salt and ground black pepper,to taste
water,as needed
1lblean ground beef
Preparation
Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot.
Fill the pot with enough water to cover the ingredients. Cover and boil until all ingredients begin to soften for 15 to 20 minutes. Remove from heat.
Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink for 15 to 20 minutes.
Serve with crusty bread and enjoy.
