Description
This hearty soup is loaded with ground beef, tender vegetables, and a rich, savory broth that makes it the perfect comfort food for cooler days. It’s simple to make and is ideal for meal prep, as it keeps well in the fridge for a few days. Serve with crusty bread for a complete meal, or customize it with your favorite toppings.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 lbs ground beef
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces (about 4 medium potatoes)
- 4 carrots, peeled and sliced into rounds
- 1 (14.5-ounce) can green beans, drained
- 3 tbsp tomato paste
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (15-ounce) can corn, drained
- 4–6 cups beef broth (use more for a thinner consistency)
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 2 tsp chili powder
- Salt, pepper, and red pepper flakes to taste
- Optional toppings: Fresh parsley, shredded cheese, sour cream, or croutons
Instructions
1️⃣ Sauté the vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, and cook for 2-3 minutes until they are soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2️⃣ Brown the beef: Add the ground beef to the pot and cook until it is browned and no pink remains, breaking it apart with a spoon as it cooks.
3️⃣ Add the remaining ingredients: Stir in the Yukon Gold potatoes, carrots, green beans, tomato paste, diced tomatoes with juices, black-eyed peas, corn, Italian seasoning, smoked paprika, chili powder, salt, and pepper. Pour in 4 cups of beef broth and mix everything well. Add up to 2 additional cups of broth if you prefer a thinner soup.
4️⃣ Simmer: Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 14-16 minutes, or until the potatoes are fork-tender.
5️⃣ Season and serve: Taste the soup and adjust seasoning with more salt, pepper, or red pepper flakes if needed. Serve hot with your favorite toppings like fresh parsley, shredded cheese, or a dollop of sour cream.
6️⃣ Store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until heated through.
Notes
- Customize the veggies: Feel free to swap in your favorite vegetables, such as bell peppers or zucchini.
- Adjust the spice level: For a milder flavor, reduce or omit the red pepper flakes. For more heat, add a pinch of cayenne pepper.
- Make it a complete meal: Serve the soup with a side of warm, crusty bread or a simple green salad.