Thick and Comforting Vegetable Beef Soup

Name: Thick and Comforting Vegetable Beef Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 cups
Ingredients: 1 tablespoon olive oil; 1 onion; 2 cups carrots; 2 cups celery; 1 pound lean ground beef; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 tablespoon garlic; 1 teaspoon dried oregano; ½ teaspoon dried rosemary; ¼ teaspoon red pepper flakes; 4 cups beef broth; 26 ounces Pomi chopped tomatoes; 1 dried bay leaf; ½ cup parmesan

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 cups
Calories
223 kcal
Course
Soup
Cuisine
American

Thick and Comforting Vegetable Beef Soup

Winston Campbell

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This flavorful vegetable beef soup makes a comforting start to a winter meal and is hearty enough to be served as a filling main course.

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Ingredients

Servings

1 tablespoon olive oil
1 onion large, diced; 8 ounces
2 cups carrots diced; 2 large carrots, 8 ounces
2 cups celery diced; 8 ounces
1 pound lean ground beef 85/15
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 tablespoon garlic minced
1 teaspoon dried oregano
½ teaspoon dried rosemary
¼ teaspoon red pepper flakes
4 cups beef broth not low-sodium
26 ounces Pomi chopped tomatoes See notes
1 dried bay leaf
½ cup parmesan grated, not shredded

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Instructions

Heat the oil in a large saucepan over medium-high heat for about 2 minutes. Stir in the onions, carrots, celery, and ground beef. Season with kosher salt and black pepper.
Cook, stirring frequently and breaking up the meat into small chunks, until the vegetables are tender-crisp and the meat is no longer raw (it can still be pink, that's OK), about 5 minutes.
Add the garlic, oregano, rosemary, and red pepper flakes. Cook, stirring, for one more minute.
Stir in the beef broth, tomatoes, and bay leaf. Bring to a boil. Reduce the heat to medium and cook, uncovered, stirring occasionally, for 20 minutes.
Remove the bay leaf. Turn the heat off and stir in the parmesan. Divide the soup into bowls and serve.

Notes

Cento Crushed Tomatoes are an acceptable alternative to Pomi chopped tomatoes. If you can't find Pomi or Cento, use one 14-ounce can of petite diced tomatoes (undrained) plus one 14-ounce can of canned tomato puree or canned plain tomato sauce.
You'll need to adjust the salt in this recipe according to the products you use. I use regular beef broth, but the Italian tomatoes I use are low in sodium. If you use reduced-sodium broth, consider adding more salt unless the tomatoes you use are high in sodium. In short, taste and decide for yourself. :)
The parmesan is a bit messy - it creates a thin, sticky film on the bottom of the saucepan. It's not difficult to scrub with warm, soapy water, and the parmesan's thickening effect and amazing flavor are worth it.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or on low heat on the stovetop. You can also freeze this soup. I like to freeze it in mugs and then reheat it in the microwave when I feel like having something warm and comforting.

Nutrition Information

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Serving 1cup Calories 223kcal (11%) Carbohydrates 12g (4%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 5g (25%) Sodium 631mg (26%) Fiber 3g (12%) Sugar 3g (6%)