Beef Vegetable Soup
This easy beef vegetable soup is made with ground beef, tender vegetables, and a flavorful tomato-based broth for a comforting meal that comes together quickly.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 large carrots, sliced
- 2 cups baby potatoes halved
- 2 cups fresh green beans, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 cans diced tomatoes
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
Instructions
Instant Pot:
- Set the Instant Pot to the sauté setting and cook the ground beef and onion until the ground beef in browned.
- Add all the rest of the ingredients to the pot and stir.
- Seal the instant pot and use the manual setting - High Pressure and 15 Minutes on the timer. Use quick or natural release. Stir the soup, ensuring the vegetables are tender. If needed, adjust seasoning with more salt, pepper, or chili powder.
Stove Top:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it into crumbles as it cooks. Drain any excess fat if needed.
- In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 30 seconds, or until fragrant.
- Stir in the carrots, baby potatoes, and fresh green beans. Cook for 3-5 minutes to slightly soften the vegetables.
- Pour in the beef broth and the diced tomatoes (including their juices). Stir in the salt, oregano, thyme, and chili powder.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the potatoes are tender.
Nutrition
Notes
- Brown the beef well: Let the ground beef cook until fully browned to build flavor before adding the rest of the ingredients.
- Scrape the bottom of the pot: After sautéing, scrape up any browned bits before pressure cooking to help prevent burn notices in the Instant Pot.
- Cut vegetables evenly: Keeping the carrots and potatoes similar in size helps them cook at the same rate.
- Check seasoning at the end: Broth and canned tomatoes vary, so taste and adjust salt and spices after cooking.
- Don’t overcook the vegetables: If your vegetables are already very tender, reduce simmer time slightly to keep them from becoming mushy.
- Serving Suggestions: We love having this soup with some Einkorn Biscuits and a Walnut Pear Salad.
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