Beef Vegetable Soup
Prep Time:
20 minutes
Cook Time:
2 hours
Total Time:
2 hours 20 minutes
Ingredients
- 1 lb ground beef
- 1/2 yellow onion, chopped
- 4 celery stalks, chopped
- 3 frozen garlic cubes (or 3 cloves, minced)
- small bag of mini yellow potatoes, halved
- 5 carrots, diced
- Lg jar or can of whole tomatoes with the juice
- 1 c frozen fire-roasted corn
- 1 c frozen peas
- 1 c frozen green beans, chopped
- 1 c green cabbage ribbons, chopped
- 4 c beef broth
- a few dashes Worcestershire
- 1-2 TBSP Italian Seasoning
- 2 TBSP tomato paste
- salt & pepper
- 2 TBSP butter
Instructions
- 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.
- Meanwhile, chop all the veggies and set aside separately.
- Start by browning the beef, drain the grease, then add the onion, celery, garlic, salt & pepper to the pot.
- 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.
- 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.
- Season again with salt & pepper
- Add the potatoes, Worcestershire, Italian seasoning and simmer for about 90 minutes (on the Traeger), 30 minutes or so on the stove top.
- Once potatoes are fork tender, add the corn, peas, and cabbage and simmer another 15 min.
- Top of the pot with the 2 TBSP butter, taste and season again if needed with salt & pepper.
- Serve with hot, buttery rolls, ENJOY!
