Ingredients for 2 servings
1 Tbsp olive oil
½ lb ground beef, 90% lean
½ onion, chopped
1 carrot, peeled and cut into ½-inch pieces
salt and pepper
½ tsp dried oregano
2 cups beef stock
8 oz canned diced tomatoes
1 Yukon Gold potato (4 oz), peeled and cut into ½-inch pieces
3 oz green beans, trimmed and cut on bias into 1-inch lengths
1 Tbsp chopped fresh parsley
Directions
Cook beef, onion, carrot, 1 teaspoon salt, ½ teaspoon pepper, and oregano for about 6 minutes, breaking up beef with spoon and no longer pink. Add stock, tomatoes and their juice, and potato. Bring to a boil, reduce heat to low, then cover and simmer until potato is almost tender, about 10 minutes.
Add green beans and cook uncovered until vegetables are tender and soup has thickened slightly, 10 to 12 minutes. Season with salt and pepper to taste. Sprinkle with parsley and serve.