Vegetable Beef Soup

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Vegetable Beef Soup is a deeply savory, rich, and thick soup, complete with tender ground beef, loads of colorful veggies, and the most delicious broth!

Course Dinner, Main Course, Soup

Cuisine American, Healthy

Keyword vegetable beef soup recipe, vegetable bef soup

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings servings

Calories 402kcal

Author Chelsea Lords

Cost $10.12

Ingredients

2 tablespoons olive oil
1-1/2 cups finely diced yellow onion (1 large)
1-1/2 cups peeled and chopped (1/2-inch) carrots (3-4 carrots)
1 cup thinly sliced celery (3-4 stalks)
Fine sea salt & 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 white, all-purpose flour
1 can (14. oz.) crushed tomato (fire-roasted is great--Note 1)
1 carton (32 oz.) 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 each: frozen peas & frozen corn
Optional: fresh thyme for topping (or parsley), crusty warmed bread for dipping

US - Metric

Instructions

VEGGIES AND BEEF: Heat a very large, heavy-bottomed pot to medium-high heat and add 2 tbsp oil. Once hot, add in the onion, celery, and carrot. Season (I add 1/2 tsp each salt & 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 tsp each salt & pepper) Let sear and then crumble until browned, integrating with veggies as you cook the beef.
TOMATO PASTE: Once browned through, add in garlic, tomato paste, beef bouillon, and paprika. Sauté, stirring constantly, until very fragrant and tomato paste begins to slightly darken, about 2-3 minutes.
FLOUR AND BEEF BROTH: Sprinkle flour on top and mix through. Cook, stirring constantly, for 1 minute. Add in the crushed tomatoes (careful-- they'll sputter up!), and sauté for 1 more minute. While stirring constantly, gradually pour in the beef broth. Scrape the bottom of the pan really well and continue to pour in beef broth until it's all been 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 the time to really scrape the bottom of the pot to keep the base from catching. Promptly return lid after stirring.
FINISH SOUP: Once potatoes are tender and broth has thickened nicely, add the 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 crusty bread and enjoy!

Video

Notes

Note 1: Tomatoes: 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 cheaper other tomatoes, you may need to add 1-2 teaspoons sugar at the end to counteract the acidity.

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.

Nutrition