Description
A hearty and comforting soup made with ground beef, fresh vegetables, and a tomato-beef broth, perfect for cozy meals or feeding a crowd.
Ingredients
Scale
- 1 lb lean ground beef (80/20 or 85/15)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 (10.75 oz) can condensed tomato soup
- 4 cups beef broth (homemade or low-sodium store-bought)
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper, to taste
- Optional toppings: shredded cheddar, fresh parsley, sour cream
Instructions
- In a large Dutch oven over medium-high heat, add the ground beef. Break up with a spoon and cook until no pink remains, about 5 minutes. Drain excess fat.
- Add the diced onion and garlic; cook until fragrant and translucent, about 2–3 minutes.
- Stir in carrots and celery, cooking another 3 minutes.
- Stir in diced potatoes, tomatoes (with juice), condensed tomato soup, and beef broth.
- Add Worcestershire sauce, thyme, bay leaf, and a generous pinch of salt and pepper.
- Bring to a gentle boil, reduce heat to low, cover, and simmer 30–35 minutes, or until potatoes are tender. Stir occasionally.
- Remove bay leaf. Taste and adjust seasoning. Ladle into bowls and garnish with cheddar, parsley, or sour cream if desired.
Notes
For a Mennonite vegetable soup variation, add 1 cup frozen mixed veggies during the final simmer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg