Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 2 cups baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat a 6-quart Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until deeply browned and no longer pink.
  2. Drain excessive fat from the pot, leaving approximately 1 tablespoon of beef fat for sautéing.
  3. Stir in the diced onion and celery. Sauté for 4–5 minutes until the onions are translucent.
  4. Add the minced garlic and tomato paste, stirring constantly for 60 seconds until the paste turns a dark brick-red.
  5. Pour in the beef broth and scrape the bottom of the pot to deglaze and release the browned bits.
  6. Stir in the diced tomatoes with juices, carrots, potatoes, thyme, salt, pepper, and the bay leaf.
  7. Bring the soup to a rolling boil, then immediately reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  8. Stir in the frozen peas and baby spinach. Let them cook for 2–3 minutes until wilted.
  9. Remove the bay leaf and stir in the fresh lemon juice or apple cider vinegar before serving.