VEGETABLE BEEF SOUP
This rich, thick, and intensely flavorful soup is made with soft ground beef, an abundance of vibrant vegetables, and the most delectable broth!
Yield: 6
Cost: 10.12
Materials
- 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
Instructions
- VEGGIES AND BEEF: Add two tablespoons of oil to a very big, heavy-bottomed pot and heat it to medium-high heat. Add the carrot, celery, and onion once heated. Season (I use 1/2 tsp of salt and pepper) and cook for approximately 4 minutes, or until starting to soften. Push vegetables to pan's edges. Put some steak in the middle. As you cook the meat, season to taste (I add an additional 1/2 tsp of salt and pepper). Allow the steak to sear, then crumble it till browned, blending it with the vegetables.
- TOMATO PASTE: Add the garlic, tomato paste, beef bouillon, and paprika after the meat has browned well. For about two to three minutes, or until the tomato paste starts to become slightly darker, sauté while stirring continuously.
- BEEF BROTH AND FLOUR: Add flour and stir to combine. Cook for one minute while stirring continuously. Cook for a further minute after adding the smashed tomatoes (be cautious, they may splutter up!). Pour in the beef broth gradually, stirring constantly. Make sure to thoroughly scrape the bottom of the pan before adding all of the beef broth. Add the potatoes, bay leaves, Worcestershire sauce, and dried thyme. Stir to combine. Raise the heat to high and boil the soup vigorously. Lower the temperature to medium-low, place a lid on it, and simmer for 15 to 20 minutes, or until the potatoes can be easily penetrated with a fork. Every four to five minutes, stir, being sure to thoroughly scrape the pot's bottom to maintain the base from catching. Promptly return lid after stirring.
- FINISH SOUP: Add the peas and corn once the potatoes are soft and the broth has beautifully thickened. Just stir to reheat completely. To suit your tastes, add or subtract spices as necessary. Remove and dispose of the bay leaves. Spoon into dishes; if desired, top with fresh herbs. Enjoy after dipping in some crusty bread!
Notes
- Note 1: Tomatoes: I suggest using high-quality fire-roasted tomatoes because they have a significant taste impact. After being burned over a flame, fire-roasted tomatoes are crushed and bottled. The tomato gains a unique, smokey flavor and its sweetness is enhanced when it comes into contact with the heat. More taste is obtained without requiring more labor! You might need to add 1-2 tablespoons of sugar towards the end to balance the acidity if you're using less expensive tomatoes.
- I amThe nutritional data is computed using 80/20 ground beef chuck. Use of a different ground beef blend (such as 90/10) will result in different nutrition facts.
- Please read the blog post in its entirety for more tips + tricks.