What a great night for some homemade vegetable beef soup!
It seems like only 2 years ago it was March (wink, wink) and we began to “social distance”, right? The recent spike in virus cases means we may be staying home for a while yet. So let’s decide to find what’s good about it, right? Here’s one. Yummy soup!
This is a recipe and not a recipe. I’d call it more of a blueprint. You’re the builder, feel free to make adjustments to the plans!
Find Your Happy In A Bowl Of Delicious Soup
We’re all tired of the restrictions that the shorter days and the current virus situation imposes on us, you better believe I am too! On the other hand, my hardy relatives in Iceland and Denmark have a skimpy six or seven hours of daylight this month and by mid-December, only about four hours!
Despite that, they’ve adopted a cozy philosophy of embracing the outer conditions and finding joy in simple indoor comforts. We can all take a lesson from the Scandinavians and learn to create our own inner sunshine.
Like for example, we can enjoy a soul-satisfying bowl of homemade vegetable beef soup and some crusty bread. This is especially awesome when shared with loved ones (ok, and maybe eating it on the couch, wearing sweats, wrapped in an afghan, while binging on Netflix.)
Here’s How To Make This Yummy Homemade Vegetable Beef Soup
This humble soup starts with good quality, well-seasoned ground beef.
That thingamajig in the picture? It’s one of my favorite gadgets from Pampered Chef. I can’t imagine my kitchen without it! It makes browning and breaking up ground beef or sausage a snap. Season the beef, brown it, and break it up. If there is excess fat, drain it off.
When I first wrote about this old favorite, I called it Kitchen Sink Soup. That’s because if you have some cabbage, put it in. Spinach, corn, peas, tomatoes? Yep. Add and subtract to your heart’s content.
But here’s what I usually put in this soup. Celery, carrots, potatoes, parsley, and garlic. It’s a good place to start and enough to make a delicious soup.
But do what you like! What happens in your kitchen stays in your kitchen!!
Now add a little olive oil right on top of the browned ground beef. Put all those veggies in and let them saute until everything starts to get fragrant.
The Magic Ingredient
Finally, add about 2 quarts of water and what I consider the magic ingredient! Knorr Vegetarian Vegetable Bouillon Cubes!
I’m not kidding, you will want to drink the broth!! The Knorr company originated in Germany and has been around since 1838 so they know a thing or two about soup!
It adds incredible depth of flavor to soups, sauces, and casseroles! I always keep some on the shelf! And I have never, ever been disappointed in a Knorr product!
Now all you have to do is let it simmer until the celery, potatoes, and carrots are tender 20, or 30 minutes tops! Pair it with a loaf of crusty bread that you warmed a bit in the oven. Bliss in a bowl!
Homemade Vegetable Beef Soup
A savory, full-bodied soup brimming with well-seasoned ground beef, tasty broth, and chock full of vegetables.
Ingredients
- 1 to 1 1/2 pounds ground beef, browned and broken up
- 2 Tbsp instant minced onion or equivalent amount of fresh chopped onion
- 2 or 3 cloves of garlic, pressed, can substitute garlic powder
- Seasoned salt to taste
- Fresh ground pepper or seasoned pepper to taste
- 2-3 Tbsp olive oil
- 2 cups sliced celery
- 2 cups sliced carrots
- 2 cups cubed potatoes
- 1 or more Tbsp dried parsley or equivalent amount of fresh parsley
- 2 quarts water
- 4 or 5 larges cubes Knorr Vegetable Bouillon cubes
Instructions
- Brown, season, and break up ground beef in a stockpot. Add olive oil and all vegetables. Saute until fragrant. Add water and bouillon cubes. Adjust seasonings to taste. Simmer 20 - 30 minutes or until vegetables are tender.
I would LOVE to hear how you made this yummy soup your own! What did you add, what did you leave out? What did you serve with it? C’mon tell me all about it!!
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Love, GB (Betty Streff)
I thicken mine a little with cornstarch and pour it over Brown rice (omit potatoes). Sometimes I use frozen mixed veggies. Lots of options!
Sounds good, Patti! Thank you