Dinner TBD
Beef Vegetable Soup
A hearty beef and vegetable soup with tomatoes, potatoes, and a tomato base.
Ingredients
- 1 lb ground beef
- 1/2 onion (yellow, chopped)
- 4 stalks celery (chopped)
- 3 cubes garlic (frozen; alternative: 3 cloves, minced)
- potatoes (mini yellow, halved)
- 5 carrots (diced)
- tomatoes (large jar or can of whole tomatoes with the juice)
- 1 cup corn (frozen, fire-roasted)
- 1 cup peas (frozen)
- 1 cup green beans (frozen, chopped)
- 1 cup cabbage (green cabbage ribbons, chopped)
- 4 cup beef broth
- Worcestershire sauce (a few dashes)
- 1-2 tbsp Italian seasoning
- 2 tbsp tomato paste
- salt (to taste)
- pepper (to taste)
- 2 tbsp butter
Method
- 1
Preheat your Traeger or pellet smoker (if using) at 350 for 10-15 min. If not, the stove top is perfectly fine for this soup in a Dutch Oven with a lid.
- 2
Meanwhile, chop all the veggies and set aside separately.
- 3
Start by browning the beef, drain the grease, then add the onion, celery, garlic, salt & pepper to the pot.
- 4
While the beef is browning, give the carrots a head start by cooking those separately in a little butter and/or water, in a skillet for about 10-12 minutes.
- 5
Once onions & celery are softened, add the softened carrots, and start building the tomato base by adding the tomato paste, whole tomatoes in their juice, and then the chicken broth.
- 6
Season again with salt & pepper.
- 7
Add the potatoes, Worcestershire, Italian seasoning and simmer for about 90 minutes (on the Traeger), 30 minutes or so on the stove top.
- 8
Once potatoes are fork tender, add the corn, peas, and cabbage and simmer another 15 min.
- 9
Top the pot with the 2 TBSP butter, taste and season again if needed with salt & pepper.
- 10
Serve with hot, buttery rolls.