Vegetable Beef Soup
Easy one-pot recipe for a quick weeknight meal
Servings 6
Equipment
- Soup pot with lid
- Cutting board
Ingredients
- 1 lb. ground beef
- 3 stalks celery, sliced
- 5 medium carrots, sliced
- 1/2 tbsp. butter (optional)
- 1 lb. baby creamer potatoes, cubed (sub Yukon gold or red potatoes)
- 1 15 oz. can diced tomatoes
- 20 oz. vegetable broth
- 20 oz. beef or chicken bone broth
- 2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. Italian seasoning
- Sprinkle celery seed
- 2 dried bay leaves
- 16 oz. frozen peas (sub frozen green beans)
Instructions
- Brown ground beef in the soup pot. While the beef cooks, slice the celery and carrots and cube the potatoes.
- When the ground beef is browned and cooked through, remove from the soup pot, put into a bowl, and set aside. Leave the fat in the pot for sauteing the veggies. If there's not enough fat, melt about 1/2 tbsp. of butter.
- Saute sliced celery in the beef fat or butter for 5 minutes, then add the carrots and saute for another 5-10 minutes.
- Add the beef back into the pot, as well as the potato cubes. Pour in the vegetable and beef or chicken broths and diced tomatoes. Stir to combine.
- Add the seasonings: sea salt, black pepper, Italian seasoning, celery seed, and bay leaves. Stir well to combine. (Note: the amount of salt you use will depend on how salted your broths are. Start with 1 tsp. and add more as needed.)
- Bring the soup to a boil on high heat while uncovered and then turn down to low, placing the lid on the pot. Simmer on low heat for 20-30 minutes until the vegetables are soft but not mushy.
- Add the frozen peas (or green beans) and simmer until cooked, about 5-10 minutes.
- Serve alongside a salad or homemade bread.