Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6–8

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• ½ cup chopped onion
• 1 tablespoon minced garlic
• 3 medium russet potatoes, peeled and diced
• 1 cup sliced carrots
• 1 (14.5-ounce) can Rotel, undrained
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can sweet corn, drained
• 1 (14.5-ounce) can cut green beans, drained
• 4 cups beef broth
• ½ cup water
• 1 tablespoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• 2 teaspoons chili powder
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
2. Add the ground beef and chopped onion. Cook until the beef is browned, breaking it into crumbles as it cooks. Drain any excess grease.
3. Stir in the garlic and cook for 30 seconds, just until fragrant.
4. Add the potatoes, carrots, Rotel, diced tomatoes, tomato sauce, beef broth, water, balsamic vinegar, Worcestershire sauce, chili powder, Italian seasoning, smoked paprika, onion powder, garlic powder, salt, pepper, and bay leaf. Stir well.
5. Bring the soup to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the potatoes and carrots begin to soften.
6. Stir in the corn and green beans. Continue simmering for another 10–15 minutes, until the vegetables are tender and the flavors have come together.
7. Remove the bay leaf, taste, and adjust the seasoning if needed before serving.

Texas Girl Cooks Tip 🤍

Like many old-fashioned soups, this one tastes even better the next day after the flavors have had time to meld together. If the soup thickens in the refrigerator, simply stir in a splash of beef broth when reheating.