Ingredients
Meat and Oil
- 1 teaspoon olive oil plus more as needed
- 1 pound ground beef chuck (80/20)
Vegetables
- 1 1/2 cups finely diced yellow onion (1 large onion)
- 1 1/2 cups chopped carrots, peeled (3 to 4 carrots, chopped into 1/2-inch pieces)
- 1 cup thinly sliced celery (3 to 4 stalks)
- 1 tablespoon minced garlic (3 cloves)
- 2 cups baby potatoes, cut to 1/2-inch pieces
- 1 cup frozen peas
- 1 cup frozen corn
Pantry and Seasonings
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon beef bouillon powder
- 1/4 cup all-purpose flour
- 1 (14-ounce) can crushed tomatoes
- 1 (32-ounce) carton beef broth (4 cups), recommended Swanson
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- 2 dried bay leaves
Optional Garnish
- Fresh thyme or parsley, for topping
- Hearty warm buttered bread for dipping
Instructions
- Sear the Beef: Heat a very large, heavy-bottomed pot over medium-high heat. Add 1 teaspoon olive oil, then add the ground beef to the center of the pot. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let the beef sear undisturbed in an even layer until deeply browned on one side. Crumble and cook thoroughly. Remove the beef with a slotted spoon, transfer to a plate, and set aside.
- Sauté Vegetables: Ensure there is about 2 tablespoons of rendered fat in the pot; drain excess if needed or add olive oil to reach 2 tablespoons. Add the diced onion, chopped carrots, and sliced celery. Season again with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté, stirring occasionally, until vegetables are softened and lightly browned, about 7–10 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, tomato paste, beef bouillon powder, and paprika. Cook while stirring constantly until the mixture is very fragrant and the tomato paste slightly darkens, about 2–3 minutes.
- Incorporate Flour and Tomatoes: Sprinkle the all-purpose flour over the vegetable mixture and stir to combine. Cook, stirring constantly, for 1 minute. Add the crushed tomatoes carefully (they may sputter) and sauté for another minute.
- Add Beef Broth and Herbs: Gradually pour in the beef broth while stirring constantly to scrape the bottom of the pot and prevent sticking. Stir in dried thyme, Worcestershire sauce, baby potatoes, and bay leaves. Mix well.
- Simmer the Soup: Increase heat to high and bring the soup to a boil. Reduce heat to medium-low, cover with lid, and cook for 15–20 minutes or until potatoes are fork-tender. Stir every 4–5 minutes, scraping the bottom of the pot to avoid scorching. Replace the lid promptly after stirring.
- Finish Soup: Once potatoes are tender and broth has thickened, return the cooked beef to the pot. Add the frozen peas and corn and stir gently just to warm through. Taste and adjust seasonings as needed. Remove bay leaves and discard.
- Serve: For deeper flavor and thicker texture, simmer the soup a little longer over low heat before serving. Ladle into bowls and garnish with fresh thyme or parsley if desired. Serve with hearty warm buttered bread for dipping and enjoy!
Notes
- Using beef chuck with 80/20 fat ratio adds richness and flavor to the soup.
- For best results, stir frequently while simmering to prevent sticking and burning at the bottom.
- Feel free to add other vegetables such as green beans or bell peppers for variety.
- Letting the soup sit for a while after cooking enhances the flavors further.
- The soup freezes well for future meals; reheat gently on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
