Thick and Comforting Vegetable Beef Soup
User Reviews
5
Thick and Comforting Vegetable Beef Soup
Description
Thick and Comforting Vegetable Beef Soup is made by browning ground beef with diced onion, carrot, and celery, seasoned with salt, pepper, and dried herbs including oregano and rosemary. Garlic and red pepper flakes extend its aromatic profile before adding beef broth, chopped tomatoes, and a bay leaf to create a rich base. The soup is simmered until vegetables are tender and flavors meld fully.
The final step is stirring in grated parmesan cheese, which contributes a gentle thickness and savory flavor note without overwhelming the natural broth. The texture includes tender bits of beef alongside softened vegetables, balanced by a subtle heat from red pepper flakes and the fragrant herbs.
This soup is well-suited to serve with crusty bread for a satisfying lunch or dinner. It can be made in advance and reheated, retaining its flavor and texture. The recipe notes suggest alternatives for tomato brands and guidance on salt adjustments depending on broth sodium levels.
Leftovers keep well refrigerated for several days and can be frozen in individual portions for convenience. Reheating at low heat preserves the soup's integrity, making it a practical, comforting option any time.
Ingredients
- 1 tablespoon olive oil
- 1 onion large, diced; 8 ounces
- 2 cups carrot diced; 2 large carrots, 8 ounces
- 2 cups celery diced; 8 ounces
- 1 pound ground beef 85/15, lean
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 tablespoon garlic minced
- 1 teaspoon oregano dried
- ½ teaspoon rosemary dried
- ¼ teaspoon red pepper flakes
- 4 cups beef broth not low-sodium
- 26 ounces chopped tomatoes See notes, Pomi brand
- 1 bay leaf dried
- ½ cup parmesan grated, not shredded
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
- You can substitute Cento crushed tomatoes or combine petite diced tomatoes with tomato puree if Pomi brand is unavailable.
- Adjust salt carefully depending on whether your beef broth is low-sodium and the sodium content of your tomatoes.
- The parmesan cheese will create a mild sticky film on the pot which is easy to clean but adds to the soup's texture and depth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in portions. Reheat gently to preserve flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 223 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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