Grandma's Vegetable and Beef Soup
There's nothing quite like a hearty bowl of soup to warm you up on a chilly day, and Grandma's Vegetable and Beef Soup is the ultimate comfort food. This classic recipe has been passed down through generations and is sure to become a staple in your own family.
Ingredients
- 1 lb beef mince
- 1 large onion diced
- 3 garlic cloves minced
- 1-2 bay leaves
- 1 large carrot diced
- 1 celery stalk diced
- 1 red bell pepper diced
- 1 can (14.5oz) diced or crushed tomatoes
- 2 cups potatoes peeled and cubed
- 1 teaspoon Italian seasoning
- 2 cups beef broth chicken or vegetarian also works
- 1 cup hot water as needed
- salt and pepper to taste
- 3/4 cup frozen peas optional
- 2-3 tablespoons chopped fresh parsley
- Pieces of bread optioanl
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned on all sides. Remove the beef from the pot and set it aside.
- Add the onions to the pot and cook until the onion is translucent for 2 minutes.
- Add the carrots, celery and bell peppers to the pot and cook for 5 minutes, or until they begin to soften, followed by the garlic, cook until fragrant for a minute more.
- Add the diced tomatoes, beef broth, water, Italian seasoning, salt, and pepper to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the peas to the pot. Stir to combine.
- Simmer the soup for an additional 15 minutes, or until all the vegetables are tender and flavours have blended.
- Remove the bay leaf and serve the soup hot, garnished with fresh parsley if desired.
Notes
Tips for Making the Perfect Grandma's Vegetable and Beef Soup
- Use a beef chuck roast for maximum flavor and tenderness.
- Don't be afraid to add more vegetables or adjust the seasoning to your taste.
- This soup is even better the next day, so feel free to make it ahead of time.
- Serve with crusty bread or crackers for a satisfying meal.
- When making soups and stews, it is recommended to use dried herbs as they can enhance the flavor of the hamburger soup more than fresh herbs. However, it is advisable to add fresh parsley towards the end of the cooking process.
- For better flavor, it is preferable to use sautéed onions and garlic instead of powdered ones. These ingredients, when cooked with the meat, create a foundation of taste for the soup.
- This one-pot meal can be customized by combining various vegetable options. Broccoli, cauliflower, and green beans are some examples to consider. There are no restrictions, so feel free to experiment with different choices. After all, you need to consume your vegetables in some form, right? Storage
- Transfer the soup to an airtight container with a lid. Glass or plastic containers are both suitable.
- Store the soup in the refrigerator for up to four days.
- To freeze a soup, allow it to cool completely before transferring it to a freezer-safe container. Leave some room at the top for the soup to expand as it freezes.
- When reheating soup, thaw it in the refrigerator overnight if frozen. Heat it on the stove or in the microwave until it's steaming hot, stirring occasionally.
- If you're reheating a portion of the soup, only heat the amount you need and refrigerate or freeze the rest immediately. Avoid reheating soup multiple times as it increases the risk of foodborne illness.