Browning the Beef and Aromatics

In a large pot or Dutch oven, brown the ground beef over medium-high heat. As the beef cooks, break it apart with a spoon until it’s crumbled. You want it to be nicely browned, as this adds a lot of flavor to the soup.

Once the beef is browned, drain off any excess grease. Leaving the grease in will make the soup too oily, so this step is important.

Add the chopped onion to the pot with the browned beef. Cook until the onion is softened and translucent, about 5-7 minutes. Stir occasionally to prevent the onion from burning.

Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this step.

Building the Soup Base

Pour in the beef broth, diced tomatoes (undrained), and diced green chilies (undrained). The liquid from the tomatoes and chilies adds extra flavor, so don’t drain them!

Stir in the dried Italian seasoning, salt, and pepper. Give everything a good stir to combine all the flavors.

Add the cubed potatoes and shredded carrots to the pot. Make sure the potatoes are cut into relatively small, uniform pieces so they cook evenly.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.