Description
A hearty beef and vegetable soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1–1/2 cups finely diced yellow onion (1 large onion)
- 1–1/2 cups chopped carrots (peeled; 3 to 4 carrots, chopped into 1/2-inch pieces)
- 1 cup thinly sliced celery (3 to 4 stalks)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground beef chuck
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon paprika
- 1 teaspoon beef bouillon powder
- 1/4 cup all-purpose flour
- 1 (14-ounce) can crushed tomatoes (fire-roasted is great)
- 1 (32-ounce) carton beef broth (4 cups)
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- 2 cups baby potatoes (halved or quartered)
- 2 dried bay leaves
- 1 cup frozen peas
- 1 cup frozen corn
- Fresh herbs (thyme or parsley, for topping, optional)
- Hearty warm buttered bread (for dipping, optional)
Instructions
- Heat a very large, heavy-bottomed pot to medium-high heat and add oil.
- Once hot, add onion, celery, and carrot. Season (add 1/2 teaspoon each of salt and pepper) and sauté until beginning to soften, about 4 minutes.
- Press veggies to edges of pan and add ground beef to the center. Season beef to taste (add another 1/2 teaspoon each of salt and pepper) and let sear, then crumble until browned, integrating with veggies.
- Once browned through, add garlic, tomato paste, beef bouillon, and paprika. Sauté, stirring constantly, until very fragrant and the tomato paste begins to slightly darken, about 2–3 minutes.
- Sprinkle flour on top and mix through. Cook, stirring constantly, for 1 minute.
- Add crushed tomatoes (careful—they’ll sputter up!) and sauté for 1 more minute.
- While stirring constantly, gradually pour in beef broth. Scrape the bottom of the pan and continue to pour in beef broth until it’s all added.
- Add dried thyme, Worcestershire sauce, potatoes, and bay leaves. Stir through.
- Increase heat to high, bringing soup to a rolling boil. Reduce heat to medium low, cover with lid, and cook for 15–20 minutes or until potatoes are fork tender.
- Stir every 4–5 minutes, taking time to scrape the bottom of the pot to keep the base from catching. Promptly return lid after stirring.
- Once potatoes are tender and broth has thickened nicely, add peas and corn. Stir just to warm through.
- Taste and adjust seasonings to personal preference. Remove bay leaves and discard.
- Ladle into bowls and garnish with fresh herbs, if using. Serve with hearty bread for dipping.
Notes
- Fire-roasted crushed tomatoes add a wonderful depth of flavor to the soup.
- The soup can be made ahead and stored in the refrigerator for a few days.
- For a vegetarian version, substitute ground beef with plant-based meat and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg