I’m a huge fan of Ground Beef Soup. There’s so many creative options! This veggie base is savory, satisfying, and surprisingly healthy!
Tis the season for soup. I absolutely love making different varieties with what I have on hand… and today’s bowl of awesomeness turned out fantastic! Other warm concoctions you’ll want to check out include this Beef and Mushroom Lasagna Soup, my Homemade Cream of Celery, and for heartier appetites… my Sweet Potato Chili!
WATCH ME MAKE THIS ON THE GRAM!
A TRUE GROUND BEEF MASTERPIECE:
This recipe comes together pretty quickly… and tastes phenomenal. It’s hearty, yet cozy to slurp on with a piece of baguette for dipping. Here’s everything you’ll need to make your own:
- Lean Ground Beef
- Carrots
- Yellow Onion
- Celery
- Garlic Cloves
- Parsnips
- Canned Tomatoes
- Quinoa
- Beef Bone Broth
- Lemon
- Italian Parsley
I went ahead and used parsnips to give this soup a “beef and potato” vibe. However, if you want to sub those with actual taters… go for it! With the recent holidays, I was in the mood for a veggie-packed soup. However, feel free to adjust the recipe with what you have on hand or enjoy most!
MORE SOUP RECIPES:
Classic Homemade Chili (The Kind Grandma Used To Make)
Greg Collier’s Hobo Stew (His Family Recipe)
Cheesy Buffalo Blue Lasagna Soup
Mini Chicken Pot Pie with Mushroom Gravy
Seriously The Best French Onion Soup Recipe
Jalapeño Popper Cream Cheese Chicken Chili
VIEW ALL RECIPES BY CLICKING HERE!
- 1.3 lbs. Lean Ground Beef
- 4 Carrots, peeled and chopped
- 1 Yellow Onion, chopped
- 4 Stalks of Celery, thinly sliced
- 6 Garlic Cloves, minced
- 6 Parsnips, chopped
- 28 oz. Diced Tomatoes
- 2 cups Quinoa
- 8 cups Beef Bone Broth
- 1 tsp. Salt
- 1 tsp. Pepper
- Juice from 1 Lemon
- Fresh Parsley, to garnish
- Brown the ground beef in a large stock pot over medium heat. Remove with a slotted spoon and set aside.
- In the same pot, add the carrots, yellow onion, celery, garlic and parsnips. Sauté until slightly softened and fragrant.
- Add the canned tomatoes, quinoa, and beef bone broth. Simmer for 20 minutes with the lid slightly covering.
- Squeeze in the lemon juice, add salt and pepper. Mix and taste, adjusting seasoning, if needed. Serve with fresh parsley for garnish.
NOTES ON THIS RECIPE:
- I originally intended to add some fresh spinach to this recipe, then I completely forgot about it. If you want to add some leafy greens, I’m sure it would taste great!
- I used bone broth to add a hefty dose of extra protein. If you prefer regular broth or stock, that works too!
- The vegetables soften more while simmering in the broth, so no need to wait for them to fully soften when you’re sautéing. Depending on how much liquid your beef renders, you may need to add a tablespoon or so of butter to sauté the veggies.
- Leftovers should be kept in an air tight container, refrigerated, and consumed within 2 – 3 days.
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