Ingredients
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1 lb. ground beef (85/15)
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2 celery stalks, trimmed
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2 carrots, trimmed and peeled
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2 onions, trimmed
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7 garlic cloves
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2 tablespoons olive oil
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1 teaspoon salt, divided
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2 tablespoons tomato paste
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1 - 28 oz. can chopped tomatoes
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7 cups vegetable broth
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2 teaspoons garlic powder
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10 dry lasagna noodles
Directions
Add the celery, carrots, onions, and garlic to the bowl of a food processor to make the mirepoix. Pulse until it's consistent in size, like confetti.
- In a large stock pot, heat olive oil over medium heat. Add the ground beef to the pot and stir occasionally, letting it brown. Season with 1/2 teaspoon salt.
- Once the meat has browned, remove it from the pot and add the mirepoix. Season with 1/2 teaspoon salt.
- Add the tomato paste and stir to allow it to caramelize.
- Stir in the chopped tomatoes and fill the can with vegetable broth twice. Pour the vegetable broth into the pot.
- Return the ground beef to the pot, cover it, and bring the soup to a boil. Reduce heat to keep it at a simmer and let cook for 30 minutes.
- Break the lasagna noodles and add them to the pot. Once the noodles are al dente, the soup is ready to serve (but can be kept on the stove longer if necessary). Serve warm.
What You'll Need
What You’ll Need
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