Description
A hearty and creamy soup filled with beef and fresh vegetables, perfect for a cozy meal.
Ingredients
Scale
- 1 lb ground beef
- 4 medium russet potatoes, peeled and diced
- 2 large carrots, peeled and chopped
- 1 cup frozen corn kernels
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- Fresh parsley for garnish
Instructions
- Heat a large soup pot over medium heat. Brown the ground beef until fully cooked, breaking it up as it cooks. Drain excess fat and set beef aside.
- In the same pot, add olive oil. Sauté the onion and garlic for 3–4 minutes until fragrant.
- Add chopped carrots and potatoes. Stir in thyme, parsley, paprika, salt, and pepper. Cook for 5 minutes to coat the vegetables with flavor.
- Return beef to the pot. Pour in beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until vegetables are fork-tender.
- Add corn. In a small bowl, mix flour with water to create a slurry. Stir into the soup. Simmer uncovered for 5–7 minutes until slightly thickened.
- Lower heat. Add milk and optional cream. Stir gently and heat through without boiling.
- Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot.
Notes
- This soup can be made a day ahead of time and reheated.
- Customize the vegetables based on your preference.
- The heavy cream can be omitted for a lighter version of the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg