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

1 teaspoon olive oil plus more as needed
1 pound ground beef chuck 80/20
Salt and pepper
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 tablespoon minced garlic 3 cloves
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon beef bouillon powder
1/4 cup all-purpose flour
1 (14-ounce) can crushed tomatoes see note 1
1 (32-ounce) carton beef broth 4 cups, I recommend Swanson
1 teaspoon dried thyme
2 teaspoons Worcestershire sauce
2 cups baby potatoes cut to 1/2-inch pieces
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 over medium-high heat. Add 1 tsp oil, then add the beef to the center of the pot. Season to taste (I add 1/2 tsp each salt & pepper). Add beef in an even layer and let it sear undisturbed before crumbling and cooking until deeply browned. Remove with a slotted spoon, transfer to a plate, and set aside.
You want about 2 tbsp rendered fat in the pot. If there’s more, drain off the excess. If there’s less, add enough olive oil to make about 2 tablespoons total. Add onion, carrots & celery. Season again (I add 1/2 tsp each salt & pepper). Sauté, stirring occasionally, until softened and lightly browned, about 7–10 minutes.
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 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, return beef to pot and add peas and corn. Stir just to warm through. Taste and adjust seasonings to personal preference. Remove bay leaves and discard.
For even more flavor and a thicker texture, let the soup simmer a little longer over low heat before serving. Ladle into bowls and garnish with fresh herbs, if using. Dip in some hearty bread and enjoy!

Video

Notes

Note 1: Tomatoes make a big difference flavor-wise, so I recommend good-quality crushed tomatoes. Fire-roasted are especially good here. I like Cento Marzano®, Carmelina Marzano Italian® or Muir Glen®. If using cheaper tomatoes, you may need to add 1–2 teaspoons sugar at the end to balance 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