Ingredients
1 lb ground beef
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 carrots, diced
3 celery stalks, diced
1 cup frozen peas
4 cups beef broth
1 cup corn kernels (canned or frozen)
1 cup mashed potatoes (prepared separately)
1 tsp Worcestershire sauce
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onions and garlic, cooking until they are soft and fragrant.
Brown the Beef: Add the ground beef to the pot, cooking until browned. Drain any extra fat to keep the soup light.
Add Vegetables: Stir in carrots, celery, and corn, letting them cook for 5-7 minutes or until they start to soften.
Simmer the Soup: Pour in beef broth and Worcestershire sauce, stirring everything together. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until vegetables are tender.
Add Peas and Season: Stir in the peas, salt, and pepper. Let the soup simmer for another 5 minutes to blend all the flavors.
Serve with Mashed Potatoes: Scoop the soup into bowls, and top each serving with a spoonful of mashed potatoes. Garnish with fresh parsley if desired.