DinnerMain CourseSoup

Manhattan Supper Soup

Name: Manhattan Supper Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 tbsp olive oil; 450 g ground beef; 1 pcs yellow onion chopped; 40 g celery chopped; 3 pcs carrot chopped; 85 g tomato paste; 1 pcs potato peeled and cubed; 2 cup green cabbage coarsely chopped; 400 g canned diced tomato undrained; 1,000 ml beef broth; 1 tsp dried parsley; 1.5 tsp granulated sugar; 1.5 tsp salt; 0.25 tsp black pepper ground; 280 g frozen pea (optional)

A hearty and comforting one-pot meal featuring ground beef and a medley of vegetables like cabbage, carrots, and potatoes. This soup simmers in a rich tomato and beef broth, making it a complete and satisfying supper.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 6
Difficulty: Easy
Per serving: 356 kcal

Gluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 tbspolive oil
450 gground beef
1 pcsyellow onion, chopped
40 gcelery, chopped
3 pcscarrot, chopped
85 gtomato paste
1 pcspotato, peeled and cubed
2 cupgreen cabbage, coarsely chopped
400 gcanned diced tomato, undrained
1,000 mlbeef broth
1 tspdried parsley
1.5 tspgranulated sugar
1.5 tspsalt
0.25 tspblack pepper, ground
280 gfrozen pea(optional)

Equipment

large pot · wooden spoon · cutting board · knife

The method

Step by step

1
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
About 1 min
2
Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned.
About 6 min
3
Carefully drain off any excess fat from the pot.
About 1 min
4
Add the chopped onion, celery, and carrots to the pot and sauté for 5 minutes until they begin to soften.
About 5 min
5
Stir in the tomato paste and cook for 1 minute until it becomes fragrant and slightly darker.
About 1 min
Cook’s note: This step helps deepen the tomato flavor and removes any raw taste from the paste.
6
Add the cubed potato, chopped cabbage, canned diced tomatoes with their juice, beef broth, dried parsley, granulated sugar, salt, and black pepper.
About 3 min
7
Stir everything together and bring the soup to a boil.
About 5 min
8
Reduce the heat to low to maintain a gentle simmer and cook, uncovered, for 50 minutes, stirring occasionally, until the vegetables are tender.
About 50 min
Cook’s note: If using the optional frozen peas, add them during the last 10 minutes of simmering.
9
Taste the soup and adjust the seasoning with more salt or pepper if needed before serving.
About 1 min

Per serving

Nutrition

53%Score

Calories: 355.5kcal
Protein: 20.2g
Carbs: 28.9g
Fat: 18.2g
Fibre: 6.8g
Sugar: 12.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave until hot.