Ingredients

• 4 large potatoes , peeled and cut into chunks, or more to taste
• 4 large carrots , chopped, or more to taste
• 1 medium onion , chopped
• 0.5 stalks celery with leaves , diced
• 3 cloves garlic , chopped
• 2 tablespoons dried parsley
• 1 tablespoon dried basil
• 1 tablespoon beef bouillon powder
• salt and ground black pepper to taste
• 8 cups water , or as needed
• 1 pound lean ground beef

Instructions

1. 1 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. Cover the pot and bring to a boil; cook until vegetables begin to soften, 15 to 20 minutes. Remove from heat.
2. 2 Crumble in ground beef, a little at a time, stirring between additions. Return to heat and bring back to a boil. Reduce heat and cook at a simmer until vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

Nutrition per serving