Vegetable Beef Soup
This soup develops deep, savory flavor by searing the ground beef with the mirepoix and then cooking down the tomato paste until it darkens – this ensures a rich, flavorful broth without a long simmer time.
Ingredients
- 1 1/2 tbsp olive oil
- 1 cup finely diced yellow onion
- 1 cup chopped carrots
- 2/3 cup thinly sliced celery
- Salt and pepper
- 2/3 lb ground beef chuck (80/20)
- 1 1/2 tbsp tomato paste
- 2 tsp minced garlic
- 2/3 tsp paprika
- 2/3 tsp beef bouillon powder
- 3 tbsp all-purpose flour
- 1 (10-oz) can crushed tomatoes, preferably fire-roasted
- 2 2/3 cups beef broth
- 1/2 tsp dried thyme
- 1 1/2 tsp Worcestershire sauce
- 1 1/3 cups baby potatoes, halved or quartered
- 2 dried bay leaves
- 2/3 cup frozen peas
- 2/3 cup frozen corn
Sauté the Base
Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, and carrot, season with salt and pepper, and sauté for ~4 minutes until they begin to soften.
Push the vegetables to the edges of the pot and add the ground beef to the center. Season the beef with salt and pepper and cook until browned, breaking it up with a spoon.
Build the Flavor
Stir in the garlic, tomato paste, beef bouillon, and paprika. Sauté for ~2-3 minutes, stirring constantly, until the tomato paste begins to darken.
Sprinkle the flour over the mixture and cook for one minute more. Add the crushed tomatoes and stir, then gradually pour in the beef broth, scraping up any browned bits from the bottom of the pot.
Simmer and Finish the Soup
Add the dried thyme, Worcestershire sauce, potatoes, and bay leaves to the pot. Bring the soup to a boil, then reduce the heat to medium-low, cover, and cook for ~15-20 minutes, or until the potatoes are tender.
Stir in the frozen peas and corn and cook just until they are warmed through.
Remove the bay leaves, taste, and adjust seasoning as needed before serving.
Vegetable Beef Soup
Ingredients
- 1 1/2 tbsp olive oil
- 1 cup finely diced yellow onion
- 1 cup chopped carrots
- 2/3 cup thinly sliced celery
- Salt and pepper
- 2/3 lb ground beef chuck 80/20
- 1 1/2 tbsp tomato paste
- 2 tsp minced garlic
- 2/3 tsp paprika
- 2/3 tsp beef bouillon powder
- 3 tbsp all-purpose flour
- 1 can crushed tomatoes 10-oz, preferably fire-roasted
- 2 2/3 cups beef broth
- 1/2 tsp dried thyme
- 1 1/2 tsp Worcestershire sauce
- 1 1/3 cups baby potatoes halved or quartered
- 2 dried bay leaves
- 2/3 cup frozen peas
- 2/3 cup frozen corn
Method
- Heat olive oil in large pot over medium-high heat.
- Add onion, celery, carrots, salt and pepper; sauté 4 minutes.
- Push vegetables aside, add beef to center, season and brown while breaking up.
- Add garlic, tomato paste, bouillon, paprika; cook 2-3 minutes until paste darkens.
- Stir in flour, cook 1 minute.
- Add crushed tomatoes, then gradually stir in beef broth, scraping bottom of pot.
- Add thyme, Worcestershire, potatoes, bay leaves; bring to boil.
- Reduce heat, cover, simmer 15-20 minutes until potatoes are tender.
- Stir in peas and corn until warmed through.
- Remove bay leaves, adjust seasoning and serve.
