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Ingredients1 h 45 m servings 527
Original recipe yields 6 servings
- Crumble ground beef into a stockpot set over medium-high heat; add Italian seasoning, salt, and pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease except 1 tablespoon of drippings.
- Stir carrots, celery, onion, and garlic into the ground beef and drippings; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, diced tomatoes, chopped tomatoes, peas, corn, green beans, adobo seasoning, rosemary, thyme, and marjoram; stir until evenly mixed. Add beer, water, and beef base; stir well. Stir in cilantro, lemon juice, and bay leaf. Pour 1/4 cup more water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
- Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
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- Cook's Note:
- You can use regular diced tomatoes if you would like a non-spicy version. You may add whatever veggies you like.
Per Serving: 527 calories; 19.5 53 33.8 95 816 Full nutrition