Hamburger Soup

• 2 tablespoons olive or vegetable oil

• 1 pound ground beef (preferably 10 percent fat)

• 1 small onion, diced

• 2 large celery stalks, diced

• 3 large garlic cloves, finely chopped

• 3 tablespoons tomato paste

• 1 (14-ounce) can diced tomatoes

• 3 cups low-sodium beef stock or broth

• 1 ½ teaspoons Italian seasoning

• Salt and black pepper

• 12 ounces russet or Yukon gold potatoes, peeled and cut into ½-inch cubes

• 3 cups chopped mixed vegetables (such as green beans, corn, peas, and carrots), frozen and unthawed

• 2 teaspoons Worcestershire sauce (optional)

• Chopped parsley, for serving (optional)

Preparation:

1. Heat oil in a large Dutch oven over medium-high. Add ground beef, onion, and celery; cook for 5 to 7 minutes until meat is no longer pink and vegetables soften. Stir in garlic and cook for 2 minutes.

2. Add tomato paste and cook for 1 minute. Stir in diced tomatoes, beef stock, Italian seasoning, 1 ½ teaspoons salt, and ¼ teaspoon pepper.

3. Stir in potatoes; bring to a boil, then reduce heat and simmer uncovered for 10 minutes. Add frozen mixed vegetables, ensure they are submerged, partially cover, and simmer for 7 to 10 minutes until tender.

4. Season with Worcestershire sauce and more salt/pepper if desired. Ladle into bowls and top with parsley.