Hey, y'all. As I am currently writing this, there's snow on the ground here in Kentucky. To sum up my opinion on cold weather: I'm a southern boy that likes sunny, blue skies + warm weather. That said, when it's cold, there's one diamond in the haystack: I can make comforting, warming, delicious meals like this Beef and Vegetable Soup. I know y'all are going to love it, just as my family does!
Beef and Vegetable Soup
Frequently Asked Questions
I used ground beef for the soup pictured here on the blog; that said, chunks of beef stew meat would also be great. If you choose to go that route, look for a great marbling of the meat!
Yes! I like to cook this on top of the stove; that said, you could cook this for roughly 6 hours on low (or until the potatoes are tender).
You'll definitely have leftovers - and it'll be delicious in the refrigerator for 2-4 days.
Ingredients, Shopping List:
Ground Beef: Purchase the ratio of your choice, though I personally like 85/15.
Fresh Produce: Onions, Celery, Carrots, Yukon Gold Potatoes or Red Potatoes.
Canned Goods: Crushed Tomatoes, Tomato Paste, Beef Broth.
Dried Herbs/Spices: Salt, Pepper, Sugar, Garlic Powder, Onion Powder, Basil, Oregano, Thyme, Parsley, Red Pepper Flakes.
How To Make Beef and Vegetable Stew
- Over medium-high heat, cook ground beef in the bottom of a stew pot/dutch oven. Season with salt, garlic powder, onion powder, and pepper. Cook until brown. Remove any excess grease from the pan.
- Add chopped onions, celery, and carrots. Cook with beef for 5 minutes.
- To the beef and vegetables, add potatoes, crushed tomatoes, tomato paste, beef broth. Stir.
- Add salt, pepper, sugar, garlic powder, onion powder, basil, oregano, thyme, and parsley. Stir and simmer.
- Cook over low/low-medium heat for roughly 1 hour or until the vegetables are tender. Season additionally to taste.
Beef and Vegetable Soup: Tips and Tricks
- Brown ground beef first; if there is excess grease, drain it off.
- When cooking with tomato, add a teaspoon of sugar. It cuts the acidity and makes for a more balanced flavor.
- The carrots and potatoes will take the longest to become tender; once they are fork-tender, the soup is done.
- If the soup gets too thick, add more beef broth.
What To Serve With Beef and Vegetable Soup
The Recipe
Beef and Vegetable Soup
Ingredients
- 2 lbs. ground beef
- 6 c. beef broth more if needed
- 28 oz. crushed tomatoes
- 1 lb. potatoes chopped, yukon gold or red
- 2 c. carrots chopped
- 2 vidalia onions chopped
- 4 stalks celery chopped
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tsp. basil
- 2 tsp. oregano
- 2 tsp. thyme
- 2 tsp. parsley
- 1 tsp. sugar
- 1 tsp. red pepper flakes
- kosher salt to taste
- black pepper to taste
Instructions
-
Over medium-high heat, cook ground beef in the bottom of a stew pot/dutch oven. Season with salt, garlic powder, onion powder, and pepper. Cook until brown. Remove any excess grease from the pan.
-
Add chopped onions, celery, and carrots. Cook with beef for 5 minutes.
-
To the beef and vegetables, add potatoes, crushed tomatoes, tomato paste, beef broth. Stir.
-
Add salt, pepper, sugar, garlic powder, onion powder, basil, oregano, thyme, and parsley. Stir and simmer.
-
Cook over low/low-medium heat for roughly 1 hour or until the vegetables are tender. Season additionally to taste.
Notes
- Brown ground beef first; if there is excess grease, drain it off.
- When cooking with tomato, add a teaspoon of sugar. It cuts the acidity and makes for a more balanced flavor.
- The carrots and potatoes will take the longest to become tender; once they are fork-tender, the soup is done.
- If the soup gets too thick, add more beef broth.
Nutrition
Y’all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a sister website, Notable Kentucky, on which I write about southern lifestyle. Read Notable Kentucky here.
