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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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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.

Notes

Use fire-roasted tomatoes if available for extra flavor.