Vegetable Beef Soup
This hearty vegetable beef soup was an easy weeknight meal that hit the spot. This soup is loaded with ground beef, tender potatoes, carrots, green beans, corn and celery in a rich, savory broth. It’s the kind of comforting one-pot soup that feel like a hug in a bowl.
Why You’ll Love This
•It’s an easy one-pot meal that comes together with minimal effort.
•Packed with ground beef and colorful vegetables for a filling dinner.
•Comforting and Flavorful – perfect cozy meal.
•Even better the next day so the leftovers make excellent lunches.
Substitutions/Add-Ins
- Instead of ground beef, use ground turkey.
- To make it lower in carbs, omit the corn and potatoes.
- Add in 1-2 more cups of beef broth if desired.
Ingredients
- 4 cups low sodium beef broth (more if desired)
- 2 pounds 93% lean ground beef
- 4 celery stalks
- 4 garlic cloves
- 3 whole carrots
- 1 yellow onion
- 1 can of cut green beans, drained
- 1 can of corn, drained
- 6 small Yukon gold potatoes (mine were pretty small potatoes that I grew myself)
- 3 Tbsp tomato paste
- 1/2 Tbsp avocado oil
- 2 tsp Italian seasoning
- 1 1/2 tsp salt
- 1 1/2 tsp chili powder
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp Better Than Bouillon Beef Paste
- 1/4 tsp crushed red pepper flakes
Directions
- Heat a Dutch oven or large pot over medium heat and add in the avocado oil.
- Dice the celery, carrots, onion and garlic and then sauté them in the pot for 3-4 minutes.
- Add in the beef and scramble until cooked through.
- Add in the seasonings, broth, tomato paste and bouillon. Stir to combine.
- Add in more salt and pepper if needed and then bring to a slow, rolling boil.
- Add in the potatoes, green beans and corn and cook over medium heat for 15-20 minutes or until the potatoes are tender.
What To Serve This With
- sourdough bread
- crackers
Watch Me Make This Recipe ↓
Vegetable Beef Soup
This hearty vegetable beef soup was an easy weeknight meal that hit the spot. This soup is loaded with ground beef, tender potatoes, carrots, green beans, corn and celery in a rich, savory broth. It's the kind of comforting one-pot soup that feel like a hug in a bowl.
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Ingredients
- 1 Tbsp avocado oil
- 4 celery stalks
- 4 garlic cloves
- 3 whole carrots
- 1 yellow onion
- 2 lbs 93% lean ground beef
- 1 1/2 tsp salt
- 1 1/2 tsp Italian seasoning
- 1 tsp black pepper
- 1 1/2 tsp chili powder
- 1 tsp paprika
- 1/4 tsp crushed red pepper flakes
- 4 cups low sodium beef broth (1-2 cups more if desired)
- 3 Tbsp tomato paste
- 1 tsp Better Than Bouillon beef paste
- 6 small Yukon gold potatoes, peeled and diced
- 1 can cut green beans, drained
- 1 can sweet corn, drained
Instructions
- Heat a Dutch oven or large pot over medium heat on the stove. Add in the avocado oil.
- Dice the celery, carrots, onions and garlic and add them into the pot. Sauté for 3-4 minutes.
- Add in the ground beef and scramble until no longer pink.
- Next add in the seasonings, broth, tomato paste and bouillon paste. Stir until combined.
- Bring to a slow, rolling boil and add in the potatoes, drained green beans and drained corn. Stir to combine.
- Simmer for 15-20 minutes over medium heat or until the potatoes are tender.
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