Vegetable Beef Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and beef soup with ground beef, potatoes, carrots, and tomato broth enriched with Worcestershire sauce. Rich and deeply flavored with tender vegetables. A warming, filling dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 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)
- Salt and pepper
- 1 pound ground beef chuck
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon paprika
- 1 teaspoon beef bouillon powder
- 1/4 cup all-purpose flour
- 1 (14-ounce) can crushed tomatoes (fire-roasted is great, see note 1)
- 1 (32-ounce) carton beef broth (4 cups)
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- 2 cups baby potatoes (halved or quartered)
- 2 dried bay leaves
- 1 cup frozen peas
- 1 cup frozen corn
- Fresh thyme (or parsley, for topping, optional)
- Hearty warm buttered bread (for dipping, optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1180mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 644mg
- Calcium
- 60mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.