Smoky Vegetable Beef Soup
Vegetable Beef Soup is full of ground beef, tons of veggies and a savory tomato beef broth. It's delicious, healthy and tastes amazing.
Servings: 6 servings
Ingredients
- 1 small yellow onion diced (1 cup)
- 2 cloves garlic minced
- 1 pound ground beef
- 2 large celery stalks
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large carrots
- 2 medium sized russet potatoes or 4-5 yukon gold
- 15 ounce can diced tomatoes with juice
- 15 ounce can corn drained (or 1 cup fresh/frozen)
- 15 ounce can green beans drained (or 1 cup fresh/frozen)
- 4-6 cups beef broth start with 4 and add more as necessary
- 1 tablespoon liquid smoke
- 1 cup frozen peas
- 2 tablespoons fresh minced parsley
Instructions
- Cut vegetables into equal, bite-sized pieces, peeling if desired. Set aside.
- To a large soup pot over medium heat, add ground beef, diced onion and minced garlic. Cook until beef is cooked through and no longer pink. Transfer meat to a plate and wipe any excess grease from the pot, leaving about a tablespoon or so behind.
- Add celery to the pot and cook for about 5 minutes to soften. Stir in bay leaves, thyme, salt and pepper and cook for a minute. Stir in potatoes, tomatoes, corn, green beans, carrots and ground beef, then pour in 4 cups of beef broth and liquid smoke.
- Bring to a boil, then reduce heat to low, cover and simmer for 20-25 minutes. Add peas and cook for an additional 10-15 minutes. If the soup is thicker than you would like, add additional beef broth.
- Stir in fresh minced parsley and serve hot.
- *If you would prefer to use chunks of beef, cut a 2 pound chuck roast into bite sized pieces and brown in olive oil with the onion and garlic. Then continue with step 2.
Notes
Storage: Cool soup completely, then transfer into an airtight container and store in the refrigerator for 4-5 days.
Freezing: Cool completely, then transfer to a freezer safe container or plastic freezer bag and freeze for up to 6 months.
Reheating: If frozen, thaw completely before reheating in a saucepan over medium-low heat.
Nutrition
Calories: 364kcal | Carbohydrates: 39g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1654mg | Potassium: 1167mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4726IU | Vitamin C: 28mg | Calcium: 111mg | Iron: 5mg
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