Ingredients
- 1 lb ground beef or ground lamb
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 celery stalk, diced
- 1 cup frozen peas
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 cups mashed potatoes (prepared in advance or instant)
- Optional: shredded cheddar cheese and chopped fresh parsley for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for about 5 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add ground beef or lamb; cook until browned, breaking it apart. Drain excess grease.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1–2 minutes.
- Pour in beef broth and bring to a boil. Reduce heat and simmer for 15–20 minutes.
- Stir in frozen peas and simmer for 5 more minutes.
- Just before serving, stir in or top with mashed potatoes.
- Garnish with shredded cheese and chopped parsley if desired.
Notes
- Use lentils and vegetable broth for a vegetarian version.
- Adjust broth for a thicker or thinner consistency.
- Add corn for extra texture and sweetness.
- Mix cheese into mashed potatoes for a creamy twist.
- Store soup base separately from mashed potatoes for better freezing results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
