Pioneer Woman Vegetable Beef Soup

Pioneer Woman Vegetable Beef Soup is made with ground chuck, onions, celery, garlic, bell peppers, carrots, red potatoes, and tomatoes. This easy vegetable beef soup recipe creates a delicious and filling dinner that takes about 1 hour to prepare and can serve up to 12 people.

Ingredients Needed:

• 2 ½ lb. ground chuck
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 14 oz. can whole tomatoes
• 3 cups beef stock or beef broth, plus more as needed
• 1 yellow bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 carrots, peeled and sliced on the diagonal
• 5 red potatoes, cut into chunks
• 3 tablespoons tomato paste
• ½ teaspoon kosher salt, more to taste
• ½ teaspoon black pepper, more to taste
• 2 teaspoons dried parsley flakes
• ½ teaspoon ground oregano
• ¼ teaspoon cayenne pepper, more to taste

How To Make Vegetable Beef Soup:

1. Brown the Meat: In a large pot over medium-high heat, brown the ground chuck with the diced onion, celery, and garlic. Once browned, remove from heat and drain off as much fat as possible.
2. Add the Ingredients: Return the pot to heat and add the canned tomatoes, beef stock or broth, diced bell peppers, carrots, red potatoes, tomato paste, salt, pepper, and spices. Stir everything together until well combined.
3. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 15 to 20 minutes, or until the potatoes are tender but not too soft.
4. Adjust Seasoning: Taste the soup and adjust the seasoning if necessary, adding more salt or spices to your liking. If you prefer a thinner consistency, add 1 to 2 cups of additional broth or water and heat through.

Recipe Tips

• Drain excess fat: After browning the meat, be sure to drain as much fat as possible to avoid a greasy soup.
• Cut vegetables evenly: Dice the vegetables into even-sized pieces so they cook evenly and are tender at the same time.
• Simmer for full flavor: Let the soup simmer for at least 15 to 20 minutes to allow the flavors to meld together.
• Adjust the broth as needed: If you prefer a thinner soup, feel free to add extra beef broth or hot water toward the end of cooking.

How To Store & Reheat Leftovers

Storing in the Fridge: Store any leftover soup in an airtight container in the fridge for up to 4 days.

Freezing: Let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: To reheat, warm the soup over medium heat on the stovetop until heated through, about 10 minutes. Stir occasionally to avoid burning at the bottom.

Nutrition Facts

• Calories: 236
• Total Fat: 5g
• Saturated Fat: 2g
• Carbohydrates: 21g
• Dietary Fiber: 4g
• Sugar: 5g
• Protein: 25g
• Cholesterol: 60mg
• Sodium: 382mg

Try More Pioneer Woman Recipes:

• Pioneer Woman Beef Pies
• Grilled Beef Tenderloin
• Beef Fajita Nachos
• Beef Enchiladas With Red Sauce

Pioneer Woman Vegetable Beef Soup

Author: Mohamed Shili Cooking Method:Simmering On Stovetop Cuisine:American Courses:Dinner Recipe Keys: B Beef Soup

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour Servings:12 servingsCalories:236 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Vegetable Beef Soup is made with ground chuck, onions, celery, garlic, bell peppers, carrots, red potatoes, and tomatoes. This easy vegetable beef soup recipe creates a delicious and filling dinner that takes about 1 hour to prepare and can serve up to 12 people.

Ingredients

• 2 ½ lb. ground chuck
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 14 oz. can whole tomatoes
• 3 cups beef stock or beef broth, plus more as needed
• 1 yellow bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 carrots, peeled and sliced on the diagonal
• 5 red potatoes, cut into chunks
• 3 tablespoons tomato paste
• ½ teaspoon kosher salt, more to taste
• ½ teaspoon black pepper, more to taste
• 2 teaspoons dried parsley flakes
• ½ teaspoon ground oregano
• ¼ teaspoon cayenne pepper, more to taste

Instructions

1. Brown the Meat: In a large pot over medium-high heat, brown the ground chuck with the diced onion, celery, and garlic. Once browned, remove from heat and drain off as much fat as possible.
2. Add the Ingredients: Return the pot to heat and add the canned tomatoes, beef stock or broth, diced bell peppers, carrots, red potatoes, tomato paste, salt, pepper, and spices. Stir everything together until well combined.
3. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 15 to 20 minutes, or until the potatoes are tender but not too soft.
4. Adjust Seasoning: Taste the soup and adjust the seasoning if necessary, adding more salt or spices to your liking. If you prefer a thinner consistency, add 1 to 2 cups of additional broth or water and heat through.

Notes

• Drain excess fat: After browning the meat, be sure to drain as much fat as possible to avoid a greasy soup.
• Cut vegetables evenly: Dice the vegetables into even-sized pieces so they cook evenly and are tender at the same time.
• Simmer for full flavor: Let the soup simmer for at least 15 to 20 minutes to allow the flavors to meld together.
• Adjust the broth as needed: If you prefer a thinner soup, feel free to add extra beef broth or hot water toward the end of cooking.

Keywords:Pioneer Woman Vegetable Beef Soup