Then I add the diced tomatoes, potatoes, carrots, Italian seasoning, garlic powder, onion powder, salt, and pepper. This is where everything starts looking and smelling like real comfort food. I always give the pot a big stir and bring it to a gentle boil before reducing it to a simmer. Once it’s simmering, I cover the pot and let it cook for about 25–30 minutes, or until the potatoes and carrots are tender. I’ve learned not to cook it too aggressively or the veggies start to break down.
Toward the end, I stir in the frozen peas. They brighten the soup instantly with that pop of green, and they cook perfectly in just a couple of minutes. Once everything is tender and the flavors have blended beautifully, I taste and adjust the seasoning. Usually, I add just a touch more salt or pepper, depending on the broth I used. When it’s done, the soup is thick, hearty, and unbelievably comforting.
Pro Tips for Best Results
I tested this recipe three different ways—cooking the tomato paste early, adding it late, and skipping it entirely—and cooking it early wins every time. It transforms the flavor and gives the soup that deep, slow-simmered taste even though it comes together fairly quickly. Do not skip this step; it really does make all the difference.
Another tip I learned the hard way is to avoid cutting the potatoes too small. Every time I made them tiny to “save cook time,” I ended up with mushy potato bits that dissolved into the broth. One-inch cubes work beautifully and stay intact even after a long simmer. They make the soup feel like a meal rather than just a bowl of veggies and broth.
When browning the beef, resist the urge to stir it constantly. Letting it sit for a minute allows it to sear and develop that brown, flavorful crust. It’s tempting to break it up right away, but patience here pays off. When I first learned to leave it alone, the richness of the soup improved dramatically.
Finally, if you like your soup on the thicker side, simmer it uncovered for the last five to ten minutes. The broth reduces slightly and becomes heartier. Sometimes I even mash a few potato chunks right into the pot—it naturally thickens the soup without needing any flour or cornstarch.
Common Mistakes to Avoid
I made this mistake the first time—do not add the peas too early. If you throw them in with the other vegetables, they lose their vibrant color and become mushy. Frozen peas only need a few minutes at the end, and they’ll stay plump and bright.
Another mistake I learned from: don’t cook this soup at too high a temperature. Boiling aggressively breaks down the potatoes and carrots much faster than you think. I once left it at a rolling boil while multitasking, and the results were nearly mashed-potato soup. Keep the temperature at a gentle simmer for the perfect texture.(See the next page below to continue…)