Name: Hearty Beef and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef (85/15 or 90/10); 1 medium yellow onion (diced, about 1 cup); 2 medium carrots (peeled and sliced, about 1 cup); 2 celery stalks (sliced, about ¾ cup); 3 cloves garlic (minced); 1 teaspoon Italian seasoning; 1 teaspoon paprika; ½ teaspoon dried thyme; 1 teaspoon kosher salt (plus more to taste); ½ teaspoon black pepper; 2 tablespoons tomato paste; 1 14-ounce can diced tomatoes, with juices; 1 8-ounce can tomato sauce; 6 cups beef broth; 1 tablespoon Worcestershire sauce; 1 bay leaf; 2 cups russet potatoes (peeled and diced, about 2 medium potatoes); 1½ cups frozen green beans (or fresh cut green beans); 1 cup frozen corn; 1 cup frozen peas; 2 tablespoons chopped fresh parsley (optional)

Description

This hearty beef and vegetable soup is perfect for a cozy meal. It’s packed with flavor and nutrition!

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground beef (85/15 or 90/10)
1 medium yellow onion (diced, about 1 cup)
2 medium carrots (peeled and sliced, about 1 cup)
2 celery stalks (sliced, about ¾ cup)
3 cloves garlic (minced)
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon dried thyme
1 teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper
2 tablespoons tomato paste
1 14-ounce can diced tomatoes, with juices
1 8-ounce can tomato sauce
6 cups beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
2 cups russet potatoes (peeled and diced, about 2 medium potatoes)
1½ cups frozen green beans (or fresh cut green beans)
1 cup frozen corn
1 cup frozen peas
2 tablespoons chopped fresh parsley (optional)

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Instructions

Heat olive oil in a large soup pot over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
Add onion, carrots, and celery. Cook 5 to 6 minutes, until onion is soft. Add garlic and cook 30 seconds.
Stir in Italian seasoning, paprika, thyme, salt, and pepper. Add tomato paste and cook 1 minute, stirring constantly.
Add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and bay leaf. Stir and scrape any browned bits from the bottom of the pot.
Add diced potatoes. Bring to a gentle boil, then reduce heat to simmer. Cover and cook 15 minutes.
Add green beans, corn, and peas. Cover and simmer 10 to 12 minutes, until potatoes are fork-tender.
Remove bay leaf. Taste and adjust seasoning. Serve hot with parsley and toppings if desired.

Notes

This soup can be stored in the refrigerator for up to 3 days.
It freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 22g
Cholesterol: 70mg