1 lb ground beef
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cups beef broth
1 can diced tomatoes (14 oz)
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste
Optional: Fresh parsley for garnish
In a large pot over medium-high heat, add the ground beef. Cook until browned, breaking it up with a spatula. Drain excess fat if needed.
Stir in the chopped onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables start to soften.
Pour in the beef broth and add the diced tomatoes with their juices. Stir well to combine.
Sprinkle in garlic powder, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.