Here is quick and easy one pot meal that is packed full of protein and vegetables.  I love the flavor that the spaghetti or marina sauce adds to this soup.  It gives it a little sweetness and makes the texture silkier.  This is also a great recipe to use up veggies that are about to go bad in the fridge.  For the meat I used grass fed ground beef but you could sub with ground turkey or chicken. With a little bit of prep, this soup only took me 10 minutes to make!

Plan and Prep: Pre-brown meat earlier in the week and store it in the fridge until you are ready to use it.  Pre-chop onions and any other veggies you plan on throwing in.  I used frozen veggies so that saved me on a step.  You could also make this soup earlier in the week and reheat on the stove for quick and easy meals. 


  • 2 Potatoes Cubed and Peeled
  • 1lb Ground Beef
  • 1 Cup Chopped Onion
  • 1 Cup Chopped Celery
  • 2 cloves of minced garlic
  • 1 jar 30 Ounces of Spaghetti Sauce
  • 2 Cups water
  • 10 ounce can of Beef Broth
  • 1 15 ounce can of diced tomatoes (I used one with green chilis for a little heat)
  • 1 bag of frozen veggie mix (Mine had carrots, green beans, corn, etc.)
  • 1/2 tsp of chili powder (Add more depending how you like it.)
  • 1 tsp sugar (omit if you want)
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Brown the meat, onion, celery and garlic together (During this step, I also season my ground beef with salt, a garlic pepper mix, onion and garlic powder for more flavor.)
  2. Add spaghetti sauce and water to blend.
  3. Then add the rest of the ingredients and simmer for 45 minutes.