Description
A comforting and filling vegetable beef soup, perfect for cold days.
Ingredients
Scale
- 1 1/2 lb (680 g) ground beef
- 2 tbsp olive oil
- 2 ribs celery, chopped
- 1/4 cup (40 g) chopped onion
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 1 small (118 g) zucchini, chopped
- 6 ounce (170 g) green beans, chopped
- 8 ounces (226 g) cauliflower florets, cut into 1 inch pieces
- 4 cups (946 ml) beef broth
- 2/3 cup (99 g) diced tomatoes
- 1 tbsp tomato paste
Instructions
- In a large soup pot or Dutch oven, brown the ground beef over medium heat until mostly cooked through, breaking up clumps with a wooden spoon. Transfer the beef to a bowl and set aside.
- Heat the olive oil in the same pot. Add the chopped celery and onion, sautéing until softened, about 3 minutes. Then add the minced garlic and red pepper flakes, sprinkling in salt and pepper to taste. Cook for another minute until fragrant.
- Add the chopped green beans and zucchini to the pot, tossing everything together. Cook for 3 to 4 minutes until the vegetables start to soften.
- Stir in the beef broth, diced tomatoes, and tomato paste. Bring the mixture to a simmer. Then add the cauliflower florets and cook until they are just becoming tender, about 5 to 7 minutes.
- Return the browned beef to the pot and stir to combine with the vegetables and broth. Cook for another minute or two until everything is heated through.
- Taste the soup and adjust seasonings as needed with additional salt, pepper, or red pepper flakes to your preference. Serve warm.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg