Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Ingredients: as needed Ground beef (lean); as needed Mixed vegetables; as needed Olive oil; 28 oz can Crushed tomatoes; 1/2 red pepper diced, 1 onion for mirepoix Onion (diced); as needed Celery (diced); as needed Carrots (thick rounds); 2 potatoes Potatoes (red), cut into 1-inch chunks; as needed Rosemary, thyme, and oregano (fresh herbs); 1 tablespoon Corn starch; as needed Worcestershire sauce; 2 tablespoons Beef bouillon; 1 teaspoon White pepper; 1 teaspoon Dried thyme; 1 teaspoon Dried onion; 3 cloves Garlic (minced); 1 Bay leaf

17 ingredients · 14 steps · from Camirra's Kitchen

Ingredients

as needed Ground beef (lean)
as needed Mixed vegetables
as needed Olive oil
28 oz can Crushed tomatoes
1/2 red pepper diced, 1 onion for mirepoix Onion (diced)
as needed Celery (diced)
as needed Carrots (thick rounds)
2 potatoes Potatoes (red), cut into 1-inch chunks
as needed Rosemary, thyme, and oregano (fresh herbs)
1 tablespoon Corn starch
as needed Worcestershire sauce
2 tablespoons Beef bouillon
1 teaspoon White pepper
1 teaspoon Dried thyme
1 teaspoon Dried onion
3 cloves Garlic (minced)
1 Bay leaf

Watch the original video

Steps

Heat a 5-quart Dutch oven over medium heat.
Add the ground beef to the hot pan and let it cook until browned, leaving it in chunks rather than breaking it up completely.
While the meat cooks, prepare the potatoes by cutting them into about one-inch chunks. Place them in a bowl of water to prevent browning.
Prepare the carrots by cutting them into thick rounds.
Once the beef is cooked, add the mirepoix (carrots, onion, and celery) to the pot.
Sauté the vegetables for about three minutes.
Add Creole seasoning, 2 tablespoons of beef bouillon, half a diced red pepper, 1 teaspoon of white pepper, 1 teaspoon of dried thyme, 1 teaspoon of minced onion, 1 teaspoon of garlic and herb seasoning, and 3 cloves of garlic to the pot.
Stir in 1 tablespoon of corn starch (or tomato paste) into the beef mixture.
Add the 28-ounce can of crushed tomatoes, water (already boiled), all fresh herbs, and a bay leaf. Mix everything together.
Bring the soup to a boil, then reduce heat and cover partially. Allow it to simmer for about 30 minutes on medium-low until it starts to thicken.
Taste the soup and add more bouillon if desired.
Add the prepared potatoes and the mixed vegetables (if using frozen) to the pot.
Stir in the Worcestershire sauce and 1 teaspoon of sugar to balance the flavors.
Simmer on low for about 20 minutes, or until the potatoes are soft.

Recipe extracted by Foodle from “I Could Eat This Soup Everyday and Never Get Tired Of It! Beef & Vegetable Soup Recipe ❤” by Camirra's Kitchen. Quantities follow the video and may be approximate — watch the original for technique.