Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 large yellow onion
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 large carrots
  • 1 cup frozen sweet peas
  • 1 cup frozen corn
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 4 cups beef bone broth
  • 2 cups prepared mashed potatoes
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place your large pot over medium high heat and add the 1.5 lbs lean ground beef. Cook for about 6 minutes, breaking it up with your spoon, until the meat is browned and sizzling loudly. Do not drain the fat unless there is an excessive amount; that liquid gold carries the flavor of the beef.
  2. Lower the heat to medium. Toss in the diced yellow onion and cook for 4 minutes until the onion is translucent and soft. Add the 3 cloves of minced garlic and 2 tbsp tomato paste. Stir constantly for 2 minutes until the paste smells sweet and looks like dark mahogany. This step is vital for removing the raw tomato taste.
  3. Pour in the 4 cups of beef bone broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, and the 2 large diced carrots. Increase the heat to bring it to a simmer, then cover and cook for 15 minutes until the carrots are tender when pierced with a fork.
  4. Whisk in the 2 cups of prepared mashed potatoes. Stir vigorously until the soup becomes thick and creamy. Fold in the 1 cup of frozen sweet peas and 1 cup of frozen corn. Cook for an additional 3 minutes until the vegetables are heated through. Season with the 0.5 tsp salt and 0.5 tsp cracked black pepper before serving.