Pioneer Woman Vegetable Beef Soup Recipe
Are you looking for a cozy meal? The Pioneer Woman Vegetable Beef Soup Recipe is absolute comfort in a bowl. Nothing beats a warm bowl of soup on a chilly evening.
Ingredients
- 1.5 pounds lean ground beef or beef stew meat
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 3 medium carrots sliced into rounds
- 3 ribs celery chopped
- 2 medium Russet potatoes peeled and diced
- 1 cup frozen yellow corn
- 1 cup frozen green peas
- 1 cup frozen green beans cut
- 1 can 14.5 ounces diced tomatoes with juice
- 1 can 8 ounces tomato sauce
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Brown the Beef
- Heat olive oil in a large Dutch oven over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes until browned. Drain any extra grease from the pot.
Sauté the Garlic and Seasonings
- Add the minced garlic, Italian seasoning, salt, and black pepper to the browned beef. Stir continuously for 1 minute until fragrant. Cooking garlic briefly releases incredible depth and warm flavor into your meat.
Add Fresh Veggies and Potatoes
- Throw in the sliced carrots, chopped celery, and diced Russet potatoes. Stir well to mix everything together. Let the vegetables cook with the meat for about 3 minutes to absorb the savory juices.
Pour in Liquids and Tomatoes
- Add the canned diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Drop in the bay leaf. Stir the soup thoroughly to combine all the delicious liquid ingredients into a rich base.
Simmer Until Tender
- Bring the soup to a gentle boil. Reduce heat to low and cover the pot with a lid. Simmer gently for 25 minutes until the potatoes and carrots are completely tender when poked.
Add Frozen Veggies and Finish
- Stir in the frozen corn, green peas, and green beans. Cook uncovered for 10 more minutes until warmed through. Remove the bay leaf before ladling hot soup into deep serving bowls
Notes
- Meat Choices: You can use ground turkey or ground bison instead of beef.
- Extra Veggies: Add chopped zucchini, yellow squash, or cabbage for extra flavor and nutrients.
- Broth Boost: Add a splash of red wine while browning the meat for extra richness.
- Noodle Swap: Add a handful of macaroni noodles during the last 10 minutes of cooking.
- Cheesy Topping: Sprinkle freshly grated Parmesan cheese over each bowl before serving.