Zesty Tomato Beef and Mixed Vegetable Soup
Zesty Tomato Beef and Mixed Vegetable Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 28 ounces diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Vegetables
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
- 1 cup corn kernels, fresh or frozen
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the pot.
⏱️ 10 min
- 2
Add the chopped yellow onion to the pot with the beef. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min
- 3
Pour in the beef broth, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, dried oregano, dried thyme, bay leaf, salt, and black pepper. Stir all ingredients together well to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Add the sliced carrots, sliced celery, and diced potatoes to the pot. Reduce the heat to low, cover the pot, and let the soup simmer for 20 to 25 minutes, or until the carrots and potatoes are tender-crisp.
⏱️ 25 min
- 5
Stir in the green beans and corn kernels. Continue to simmer the soup, uncovered, for another 5 to 7 minutes, or until all the vegetables are tender.
⏱️ 7 min
- 6
Carefully remove and discard the bay leaf from the soup. Taste the soup and adjust seasonings (salt and pepper) as needed to your preference.
⏱️ 2 min
- 7
Ladle the hot Zesty Tomato Beef and Mixed Vegetable Soup into individual bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Zesty Tomato Beef and Mixed Vegetable Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 28 ounces diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Vegetables
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
- 1 cup corn kernels, fresh or frozen
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the pot.
⏱️ 10 min - 2
Add the chopped yellow onion to the pot with the beef. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min - 3
Pour in the beef broth, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, dried oregano, dried thyme, bay leaf, salt, and black pepper. Stir all ingredients together well to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Add the sliced carrots, sliced celery, and diced potatoes to the pot. Reduce the heat to low, cover the pot, and let the soup simmer for 20 to 25 minutes, or until the carrots and potatoes are tender-crisp.
⏱️ 25 min - 5
Stir in the green beans and corn kernels. Continue to simmer the soup, uncovered, for another 5 to 7 minutes, or until all the vegetables are tender.
⏱️ 7 min - 6
Carefully remove and discard the bay leaf from the soup. Taste the soup and adjust seasonings (salt and pepper) as needed to your preference.
⏱️ 2 min - 7
Ladle the hot Zesty Tomato Beef and Mixed Vegetable Soup into individual bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min