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Photo of Beef Soup with Potatoes & Carrots by WW

Beef Soup with Potatoes & Carrots

7
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
A couple of special touches turns this easy meat-and-potatoes (and carrots) soup into a memorable dish. Lots of sliced leeks lend a savory background note and become silky after simmering. Paprika is the main spice and can take the soup into whatever direction you prefer: Use regular paprika for a mild soup, hot Hungarian paprika for a spicy dish, or smoked paprika for woodsy essence.

Ingredients

Olive oil

1 Tbsp

Uncooked 90% lean ground beef

12 oz

Kosher salt

1 tsp

Paprika

1 tsp

Black pepper

¾ tsp, divided

Unsalted beef stock

2½ cup(s)

Uncooked leeks

2 cup(s), thinly sliced

Uncooked russet potato

12 oz, peeled and cut into chunks

Carrots

2 large, cut into chunks

Canned diced tomatoes

14½ oz

Fresh parsley

2 Tbsp, chopped

Instructions

  1. Heat the oil in a Dutch oven over medium-high. Add the beef, salt, paprika, and ½ tsp black pepper; cook until the beef is browned, 5 to 6 minutes, stirring frequently to crumble. Stir in the beef stock, leeks, potatoes, carrots, and tomatoes; bring to a boil. Cover, reduce the heat to medium-low, and simmer until the vegetables are tender, 15 to 20 minutes. Sprinkle with the parsley and remaining ¼ tsp black pepper.
  2. Serving size: 1 ¾ cups

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