Chunky Beef & Vegetable Soup
Dive into a bowl of this Chunky Beef & Vegetable Soup, a delightful medley of hearty ingredients that warms both the body and soul. This recipe has been perfected over time, resulting in a rich, comforting dish that features lean beef, a variety of fresh vegetables, and aromatic herbs. Perfect for chilly nights, it offers a satisfying way to nourish your family and friends. Many who tried this recipe swapped the water for broth, creating an even more robust flavor profile that you will surely love. Enjoy a dish that stands out as a crowd-favorite, elevating your winter cooking with a deliciously chunky twist!
12
Servings
175
Calories
19
Ingredients
Ingredients
lean ground beef
2 lbs (browned)
white onion
1 (peeled and diced)
ground black pepper
1/4 teaspoon (more to taste)
dry oregano
1/2 teaspoon (more to taste)
dry basil
1/2 teaspoon (more to taste)
seasoning salt
1/4 teaspoon (to taste)
onion soup mix
1 (1 1/2 ounce) envelope (added directly)
water
6 cups (more to adjust consistency as needed)
tomato sauce
1 (8 ounce) can (added directly)
soy sauce
1 tablespoon (added directly)
diced tomatoes
1 (15 ounce) can (undrained)
corn
1 (15 ounce) can (drained)
celery
1 cup (sliced)
celery leaves
1/4 cup (coarsely chopped)
fresh carrot
1 cup (sliced)
white potato
1 cup (peeled and cut into small cubes)
garlic salt
to taste (added for flavor)
shredded parmesan cheese
to serve (for garnish)
sour cream
to serve (for garnish)
Instructions
1
In a large pot, brown the lean ground beef and diced onion over medium heat until the meat is no longer pink. If there is excess fat, drain it off.
2
Sprinkle in the ground black pepper, dry oregano, dry basil, and seasoning salt. Add the onion soup mix, stirring well to combine.
3
Pour in the water (or broth for a richer flavor), tomato sauce, and soy sauce. Bring the mixture to a rolling boil.
4
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes to meld the flavors.
5
Next, add the diced tomatoes (with their juice), corn, celery, celery leaves, carrots, and potatoes. Stir to combine and bring it back to a boil.
6
Reduce the heat again, leaving the soup uncovered, and let it simmer for approximately 30 minutes, or until the potatoes and carrots are tender. If the soup becomes too thick, add more water to achieve your desired consistency.
7
Finally, taste the soup and adjust the seasoning with garlic salt as needed.
8
Serve the soup hot, topped with a sprinkle of shredded parmesan cheese and a dollop of sour cream for an extra touch of creaminess.
Nutrition Information
9g
Fat
10g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chunky Beef & Vegetable Soup?
It is a hearty, comforting medley of lean beef, fresh vegetables, and aromatic herbs.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the primary protein in this soup?
The main protein is 2 lbs of lean ground beef.
How many calories are in a single serving?
There are 175 calories per serving.
What type of onion should I use?
The recipe calls for one white onion, peeled and diced.
How much fat is in one serving?
Each serving contains 9g of fat.
Can I use broth instead of water?
Yes, many people swap the water for broth to create a more robust flavor profile.
What dried herbs are used for seasoning?
The recipe uses dry oregano and dry basil.
How long is the final simmering time?
The soup should simmer uncovered for approximately 30 minutes.
What should I do if the soup is too thick?
You can add more water to achieve your desired consistency.
Should the diced tomatoes be drained?
No, use one 15-ounce can of undrained diced tomatoes.
Should the corn be drained?
Yes, use one 15-ounce can of drained corn.
How do I prepare the potatoes?
The white potatoes should be peeled and cut into small cubes.
What is the first step in the instructions?
Brown the lean ground beef and diced onion in a large pot over medium heat.
When do I add the garlic salt?
Taste the soup at the very end and adjust the seasoning with garlic salt as needed.
What are the recommended garnishes?
Serve hot with a sprinkle of shredded parmesan cheese and a dollop of sour cream.
How much protein is in each serving?
There are 15g of protein per serving.
Are celery leaves used in this recipe?
Yes, 1/4 cup of coarsely chopped celery leaves are added for flavor.
How many carbohydrates are in a serving?
Each serving contains 10g of carbohydrates.
What size tomato sauce can is needed?
You will need one 8-ounce can of tomato sauce.
What gives the soup its savory depth besides beef?
An envelope of onion soup mix and a tablespoon of soy sauce add significant depth.
Is the soup simmered covered or uncovered at the end?
It is simmered uncovered during the final 30 minutes.
How do I know when the vegetables are done?
The soup is ready when the potatoes and carrots are tender.
How much water is initially added?
The recipe starts with 6 cups of water.
What amount of soy sauce is used?
One tablespoon of soy sauce is added to the mixture.
What should I do with excess fat after browning the meat?
If there is excess fat after browning the beef and onion, you should drain it off.
Is this recipe suitable for families?
Yes, it is tagged as a family meal and a crowd-favorite.
What vegetables are included in the 'chunky' mix?
The soup includes corn, celery, carrots, and white potatoes.
How much black pepper is required?
Start with 1/4 teaspoon of ground black pepper and add more to taste.
What makes this soup a winter favorite?
Its hearty ingredients and rich profile make it a satisfying way to warm up on chilly nights.