Description
Learn how to make a delicious vegetable beef soup with this easy-to-follow recipe. Perfect for a cozy night in or to impress your dinner guests.
Ingredients
- 1 yellow onion (150g)
- 2 cloves garlic (2g)
- 2 Tbsp olive oil (30ml)
- 1 lb. ground beef (450g)
- 1 russet potato (about 340g)
- 1 28oz can diced tomatoes (800g)
- 5 tsp Italian seasoning (1.5g)
- 1/4 tsp freshly cracked black pepper (1g)
- 4 cups beef broth (960ml)
- 2 Tbsp Worcestershire sauce (30ml)
- 12 oz. frozen vegetables (corn, peas, carrots, green beans) (340g)
- salt to taste
Instructions
- Chop the onion and finely chop the garlic cloves. Place both in a large saucepan with the olive oil. Cook over medium heat until the onions become tender and clear.
- Introduce the ground beef to the saucepan and continue cooking until it is fully browned. If your ground beef is on the fattier side, you may choose to remove some of the excess grease.
- As the beef cooks, peel and cut the russet potato into ½-inch pieces.
- Incorporate the potato chunks, canned diced tomatoes with their liquid, Italian seasoning, black pepper, beef broth, and Worcestershire sauce into the saucepan. Mix everything together.
- Increase the heat setting to medium-high, allowing the mixture to reach a boil. Once it boils, reduce the heat to medium-low and let the soup gently cook for approximately 10 minutes, or until the potatoes are easily pierced with a fork.
- Add the mixed frozen vegetables into the saucepan and bring the mixture back to a gentle boil. Allow the vegetables to cook in the soup for roughly five minutes.
- Taste the soup and enhance its flavor by adding salt according to your preference. Begin with a ½ teaspoon if desired and adjust to taste.
Notes
- Consider enhancing the flavor by adding dried herbs like thyme or rosemary, or a splash of red wine.
- For a heartier texture, try substituting ground beef with ground turkey or chicken.
- Make the soup more filling by adding drained and rinsed beans such as kidney or cannellini beans.
