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Cozy Weeknight Beef and Vegetable Soup: Easy One-Pot Meal

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A hearty, one-pot beef and vegetable soup that’s quick to make and deeply satisfying. Perfect for busy weeknights, this soup features a rich, glossy broth and simple ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 6 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1 large russet potato, peeled and cubed into 1/2-inch pieces (about 1 1/2 cups)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley, chopped (optional garnish)
  • Grated Parmesan cheese (optional garnish)
  • Crusty bread for dipping (optional)

Instructions

  1. Brown the beef. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned, about 6-8 minutes.
  2. Sauté the aromatics. Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Build the base. Add the tomato paste and stir into the beef and onions. Cook for 2 minutes, stirring constantly.
  4. Deglaze the pot. Pour in about 1 cup of the beef broth and scrape up the browned bits from the bottom of the pot.
  5. Add everything else. Pour in the remaining 5 cups of broth, diced tomatoes (with juices), carrots, celery, potato, thyme, oregano, bay leaf, Worcestershire sauce, and a pinch of salt and pepper. Stir to combine.
  6. Simmer. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until potatoes and carrots are tender.
  7. Finish with frozen vegetables. Stir in the frozen peas and corn. Let them heat through for 3-4 minutes. Taste and adjust seasoning.
  8. Rest and serve. Remove the bay leaf. Let the soup sit off the heat for 5 minutes before serving. Ladle into bowls and garnish with parsley and Parmesan if desired.

Notes

For a thicker broth, mash some potatoes against the side of the pot before serving. Season in layers for best flavor. Let the soup rest for 5 minutes before serving to allow flavors to meld. If making ahead, add extra broth when reheating as the soup thickens.

Nutrition

Keywords: beef and vegetable soup, one-pot meal, weeknight dinner, easy soup, comfort food, ground beef soup

Find it online: https://grubella.com/cozy-weeknight-beef-and-vegetable-soup-easy-one-pot-meal/