Vegetable Beef Soup

Name: Vegetable Beef Soup
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 8 serving
Ingredients: 1 pound ground beef; 6 cups beef broth; 28 ounces canned diced tomatoes; 1 cup green beans, cut; 1 medium zucchini; 1 medium carrot; 1 rib celery; ½ yellow onion; 3 cloves garlic; 1 tablespoon tomato paste; 1 tablespoon fresh parsley; 2 tablespoons butter; 1 tablespoons olive oil; 1 teaspoon dried thyme; 1 bay leaf; 1 teaspoon salt; ½ teaspoon ground black pepper; ½ teaspoon smoked paprika

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
42 mins
Servings
8
Calories
174 kcal
Course
Main Course, Soup
Cuisine
American

Vegetable Beef Soup

Iris Warren

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This classic Vegetable Beef Soup loaded with savory, protein-rich beef and tender vegetables in a flavorful tomato-based broth, makes a hearty and comforting meal.

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Ingredients

Servings

1 pound ground beef I use 85%, grass-fed
6 cups beef broth or chicken broth
28 ounces canned diced tomatoes lowest carb
1 cup green beans, cut (fresh or frozen)
1 medium zucchini quartered
1 medium carrot diced
1 rib celery chopped
½ yellow onion diced
3 cloves garlic minced
1 tablespoon tomato paste
1 tablespoon fresh parsley chopped
2 tablespoons butter
1 tablespoons olive oil
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon smoked paprika

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Instructions

Heat a large pot or dutch oven to medium and add in the ground beef, half the salt and pepper. Cook until browned, then remove and set aside.
Add in the olive oil and butter, then once melted, add in the onion, carrots, celery and remaining salt and pepper. Sauté until slightly softened, then add in the garlic, smoked paprika and dried thyme, then sauté for 15 seconds.
Pour in the diced tomatoes, beef broth, tomato paste, bay leaf, zucchini and green beans.
Simmer for 25 minutes with the lid offset or until the veggies are tender. Discard the bay leaf before serving.