Beef and Vegetable Soup
There are few dishes more comforting + warming than this Beef and Vegetable Soup. It's easy to make and full of flavor!
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
Calories: 361kcalCarbohydrates: 28gProtein: 21gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 758mgPotassium: 1086mgFiber: 6gSugar: 10gVitamin A: 8494IUVitamin C: 26mgCalcium: 124mgIron: 5mg
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