Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hr 15 mins
Servings:
8
Ingredients
Directions
Add enough oil to a large stockpot to thinly coat the bottom; heat over medium. Add 1 onion, carrots, garlic, bay leaf, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, salt, and black pepper; cook and stir until mixture begins to soften and brown, about 15 minutes.
Add tomatoes and ground beef, breaking beef apart with a wooden spoon; bring to a boil. Cook until beef is cooked through and carrots are tender, about 10 minutes.
Add potatoes, remaining 1 onion, and celery; cook until potatoes are tender, 15 to 20 minutes. Remove from heat; let sit before serving for 20 to 30 minutes.
Cook's Note:
Substitute 1/4 head of chopped cabbage for celery if desired.
Two small bottles of vegetable juice (such as V8) can be substituted for diced tomatoes, if desired.
Nutrition Facts (per serving)
279
Calories
11g
Fat
31g
Carbs
14g
Protein
