Hearty Beef and Vegetable Soup
A cozy, hearty beef and vegetable soup loaded with ground beef, tender potatoes, mushrooms, and greens. Easy to make in one pot and perfect for meal prep.
Servings: 6
Calories: 281kcal
Ingredients
- 454 g (1 lb) lean ground beef
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 large cloves garlic, minced
- 200 g white or brown mushrooms, chopped (about 2 cups)
- 2 tablespoons tomato paste
- ½ cup red wine
- 1 medium-large new potato, cubed (peeling optional)
- 6 to 8 cups beef broth
- Parmesan rind, optional (2 to 3-inch piece)
- 1 teaspoon salt, adjust according to the saltiness of broth
- ½ teaspoon ground black pepper
- 1 cup frozen green peas, unthawed
- 150 g frozen spinach, or 2 handfuls of baby spinach
- 1 tablespoon red or white wine vinegar
- ¼ cup fresh basil leaves, chopped or 2 teaspoon dried
- ¼ cup fresh parsley, chopped
- Parmesan cheese for garnish, optional
Instructions
- Heat a large pot over medium-high heat and brown the ground beef, breaking it up as it cooks, until no pink remains and it’s starting to brown, about 5 minutes. Drain excess fat, leaving a little behind.454 g (1 lb) lean ground beef
- Add onion, carrots, celery, and garlic to the pot and saute for 2 minutes or until the onions are starting to soften. Add mushrooms and cook for 2 to 3 more minutes, until mushrooms start to soften.1 large onion, 2 medium carrots, 2 stalks celery, 3 large cloves garlic, 200 g white or brown mushrooms,
- Stir in the tomato paste and cook for 1 minute to deepen the flavour.2 tablespoons tomato paste
- Pour in wine, scraping up any browned bits from the bottom of the pot. Simmer for 1 minute to cook off the alcohol.½ cup red wine
- Add the potatoes, broth, salt, pepper, and parmesan rind, if using. Bring to a boil, then reduce heat and simmer gently, partially covered, for 15 minutes or until potatoes are tender. If using dried basil add it in here.1 medium-large new potato, 6 to 8 cups beef broth Parmesan rind, 1 teaspoon salt,
- Stir in green peas, spinach, vinegar, basil, and parsley. Simmer until peas are heated through and spinach is wilted, about 2 minutes. Remove the Parmesan rind and discard.1 cup frozen green peas, 1 tablespoon red or white wine vinegar ¼ cup fresh basil leaves, ¼ cup fresh parsley,
- Taste and adjust seasoning, if necessary, before serving. Top each bowl with grated Parmesan cheese if desired.
Notes
- Ground Beef: Lean ground beef means less fat to drain. If using regular ground beef, drain well but leave about a tablespoon of fat in the pot.
- Broth and Salt: Low-sodium broth is recommended. If using regular broth, reduce or skip the salt and season to taste at the end.
- Parmesan Rind: Adds rich, savoury flavour. Keep rinds in the freezer and add them straight from frozen.
- Potatoes: Waxy potatoes (new, red, or yellow) hold their shape best. Peeling is optional.
- Frozen Spinach: No need to thaw. Add it straight to the pot and break it up as it heats; it may need an extra minute or two.
- Dried Basil: If using dried basil in place of fresh, add it with the broth.
- Consistency: The soup thickens as it sits. Add extra broth as needed, especially when reheating leftovers.
- Wine Substitute: Replace the wine with an equal amount of broth.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- Nutrition Facts are an estimate only and are based on a 2 cup serving of soup.
Nutrition
Serving: 1serving (2 cups) | Calories: 281kcal | Carbohydrates: 27g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 1000mg | Potassium: 316mg | Fiber: 6g | Sugar: 7g