Beef and Vegetable Soup
Time to clean up my fridge and pantry again! This recipe is great for pantry clean up day. You can use whatever veggies you have left. If you have green beans, canned beans, or any veggies that are great for hearty soup, this recipe is perfect for those days. You can substitute any meat you like, you can even make it vegetarian and add quinoa or lots of beans.
Let’s start cooking!
Beef and Vegetable Soup
Hearty soup
Equipment
- Soup Pot
- Cooking spatula
- Soup Ladle
Ingredients
- 1 pound ground beef, you can use any meat you like
- 2 red potatoes, peeled, cut into cubes
- 1 cup frozen peas
- 1 cup frozen corn
- 1 carrot, peeled, diced
- 1 bell pepper, deseed, diced
- 1 yellow onion, chopped
- 2 roma tomatoes, deseed, diced
- 3 garlic cloves, minced
- 4 cups vegetable stock, you can use beef stock
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon salt, add more to taste
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1/2 teaspoon red chili pepper flakes, add more for more heat
Instructions
- Heat the pot with oil. Saute garlic and onion for a minute or until the onion is tender.
- Add salt, smoked paprika, dried oregano, garlic powder, and red chili pepper flakes, stir to combine.
- Add ground beef, stir and cook through. Add tomato paste and soy sauce, stir to mix well. Add the potatoes, saute for a couple of minutes before adding the rest of the veggies.
- Add the rest of the vegetables, stir to combine. Add the vegetable stock, stir, cover, lower the heat, simmer for 5 minutes or until the potatoes are tender. Serve warm. Option squeeze lime and garnish with cilantro if you like.
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