Beefy Vegetable Soup
It's already cold AF by me and I'm totally dreading it. I swear, everyone who lives in the Midwest talks about loving the fall, "but not what comes after!" And all of the reasons we stay is for...family! UGH! So, as I sat in my sweatpants, curled up in a blanket - really the only thing I could think about is a cozy, comforting soup! This Beefy Vegetable Soup was a total soul warmer! It was so colorful and flavorful! The kids loved it, my hubby loved it, and this recipe made a bunch! It's a freezer friendly soup that truly never gets old! It's incredibly easy to make and perfect for those days that you just wanna stay curled up on the couch!
Ingredients
For the beefy vegetable soup:
- 1 lb Ground Beef
- 8 cups Beef Broth
- 3 Potatoes scrubbed and cut into bite-sized pieces
- 3 Celery Stalks thinly sliced
- 3 Garlic Cloves minced
- 2 Medium Carrots peeled and thinly sliced
- 1 Yellow Onion diced
- 1 - 13 oz Can Diced Tomato
- 8 oz Can Tomato Sauce
- ½ cup Frozen Peas thawed
- ½ cup Frozen Corn thawed
- 2 tbsp Olive Oil
- 1 tbsp Italian Seasoning
- 2 tsp Salt divided
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- ½ tsp Onion Powder
- ¼ tsp Cayenne
- 1 Bay Leaf
For serving:
- Parsley
- Parmesan
Instructions
To make the beefy vegetable soup:
- In large stockpot, brown the ground beef on medium heat, breaking it up with a spatula as it cooks. Cook until no longer pink, 5-7 minutes. Drain and move to a plate covered with foil to keep warm until ready to use.
- In the same skillet, heat oil on medium and sauté the onion, garlic, celery, and carrots for about 3 minutes, stirring occasionally. Season with half of the salt to help draw some moisture out of the vegetables.
- Add in the broth, tomatoes, tomato sauce, bay leaf, green beans, potatoes, and the rest of the seasonings.
- Turn heat to high and bring to a boil, then turn to medium, cover and simmer for 20 minutes, stirring occasionally.
- When veggies are tender and potatoes can easily be pierced with a fork, add the beef back into the pot along with the thawed peas and corn.
- Stir to combine and cook on medium-low for a few minutes to warm everything through.
To serve:
- Remove from heat, remove the bay leaf, and serve hot!
- Garnish Beefy Vegetable Soup with parmesan, parsley, and crispy bread! Enjoy!
Nutrition
Serving: 2cupsCalories: 270kcalCarbohydrates: 20gProtein: 17gFat: 10gSaturated Fat: 4.5gCholesterol: 45mgSodium: 950mgPotassium: 790mgFiber: 3.5gSugar: 5gVitamin A: 3000IUVitamin C: 26mgCalcium: 90mgIron: 2.4mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
