Vegetable Beef Soup Recipe

5 from 5 votes

Vegetable Beef Soup Recipe is a rich, hearty bowl of goodness with tender ground beef, vibrant veggies, and a deeply flavorful broth!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Soup

Cuisine: American, Healthy

Keyword: vegetable beef soup, vegetable beef soup recipe

Servings: servings

Author: Chelsea Lords

Cost: $10.12

Equipment

Large pot

Ingredients

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
Salt and pepper
1 pound ground beef chuck 80/20
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, see note 1
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 thyme or parsley, for topping, optional
Hearty warm buttered bread for dipping, optional

US - Metric

Instructions

Heat a very large, heavy-bottomed pot to medium-high heat and add oil. Once hot, add onion, celery, and carrot. Season (I add 1/2 teaspoon each salt and pepper) and sauté until beginning to soften, about 4 minutes. Press veggies to edges of pan. Add beef to the center. Season beef to taste (I add another 1/2 teaspoon each salt and pepper) Let sear, then crumble until browned, integrating with veggies as you cook the beef.
Once browned through, add garlic, tomato paste, beef bouillon, and paprika. Sauté, stirring constantly, until very fragrant and tomato paste begins to slightly darken, about 2–3 minutes.
Sprinkle flour on top and mix through. Cook, stirring constantly, 1 minute. Add crushed tomatoes (careful—they’ll sputter up!), and sauté 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 15–20 minutes or until the potatoes are fork tender (easily pierced with a fork). 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. Dip in some hearty bread and enjoy!

Video

Notes

Note 1: The tomatoes make a big difference flavor-wise, so I recommend good-quality fire-roasted tomatoes (such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®). Fire-roasted tomatoes are charred over a flame before being crushed and canned. Contact with the flame brings out the tomato’s sweetness and gives a distinct, smoky flavor. You get more flavor without any extra work! If using different tomatoes, you may need to add 1–2 teaspoons sugar at the end to counteract the acidity.

Nutrition Note: Nutrition information is calculated with 80/20 ground beef chuck. If you use a different blend of ground beef, like 90/10, the nutrition information will be different.

Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop, adding a splash more beef broth if desired to thin. Freeze completely cooled leftovers in an airtight container for up to 3 months, though frozen and thawed potatoes may end up a bit mushy.

Nutrition