# What You'll Need:
→ Meats
01 - 1 pound ground beef, 85% lean
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cups potatoes, peeled and diced
→ Liquids
09 - 5 cups beef broth, gluten-free if needed
10 - 1 cup whole milk
→ Flavorings and Seasonings
11 - 2 tablespoons tomato paste
12 - 2 tablespoons Worcestershire sauce, gluten-free if needed
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - Salt and pepper to taste
→ Finishing
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons fresh parsley, chopped for garnish
# How To Make It:
01 - In a large pot or Dutch oven over medium heat, cook the ground beef until fully browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
02 - Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables are softened and fragrant.
03 - Stir in the minced garlic and tomato paste. Cook for 1 minute until the mixture becomes fragrant.
04 - Add the diced potatoes, beef broth, Worcestershire sauce, dried thyme, dried parsley, dried rosemary, salt, and pepper. Bring the mixture to a boil over medium-high heat.
05 - Reduce heat to low, cover the pot, and simmer for 15 minutes until the potatoes and vegetables are tender.
06 - Stir in the frozen corn, frozen peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and allow the soup to thicken slightly.
07 - Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
