This beef potato soup is a comforting, hearty dish that warms you from the inside out. Perfect for family dinners, it’s healthy, filling, and packed with flavor. You’ll love how easy it is to prepare, making it an ideal choice for busy weeknights!
Table of Contents
Ingredients for Beef Potato Soup
Essential Ingredients
To make this delicious beef potato soup, you will need 1/2 tablespoon olive oil, 1 pound extra lean ground beef, 12 oz frozen diced onions, 1/4 cup tomato paste, 3 cloves crushed garlic, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Additionally, gather 28 oz can fire roasted crushed tomatoes, 4 cups beef broth, 2 tablespoons Worcestershire sauce, 12 oz frozen mixed vegetables, and 3 (15 oz) cans diced new potatoes, drained. Finish it off with 1-2 tablespoons balsamic vinegar and 1-2 tablespoons hot sauce, to taste.
Optional Ingredients for Customization
If you want to customize your soup, consider using fresh potatoes by peeling 1.5 pounds of russet or new potatoes. You can add them in step 2 with the tomato paste and other ingredients. Also, fresh diced onions can replace frozen ones. For added spice, substitute tomato paste with 2-3 crushed chipotle peppers in adobo sauce.
How to Make Beef Potato Soup
Step-by-Step Instructions
First, in a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and brown for 3-4 minutes, breaking it apart while mixing in the diced onion. Cook until the beef is fully cooked, about another 3-4 minutes. Then, incorporate the tomato paste, garlic, salt, and pepper. Mix well and cook for 1-2 minutes until the garlic releases its aroma. Next, add the crushed tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer, cover, and let it cook for 15 minutes.
After that, stir in the diced potatoes and frozen mixed vegetables. Cover and cook for an additional 15 minutes. (Longer simmering can enhance the flavors.) Finally, mix in the balsamic vinegar and hot sauce. Adjust the salt to taste before serving with grilled bread, cornbread, or crackers.
Cooking Tips for Best Results
For fresh potatoes, ensure they are fork-tender before serving. You can also switch out the frozen vegetable blend for whatever you have on hand. This soup’s texture is creamy and hearty, with a delightful mix of tender potatoes and vegetables, making it a family favorite!
Serving Suggestions
What to Serve with Beef Potato Soup
This beef potato soup pairs wonderfully with grilled bread, cornbread, or crispy crackers. The savory flavors complement these sides perfectly, making for a balanced meal.
Pairing Ideas for a Complete Meal
For a complete meal, consider serving this soup alongside a fresh salad or a warm slice of chicken pot pie. You could also enjoy it with crockpot chicken and dumplings for a delightful twist.
Storage and Reheating
How to Store Leftovers
To store leftovers, refrigerate the soup in an airtight container for up to 3 days. This makes it perfect for meal prepping or an easy lunch option!
Reheating Tips for Optimal Flavor
When reheating, warm it gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens, add a splash of beef broth or water to bring back its creamy texture. You may also adjust seasoning if needed.
FAQs
What ingredients do I need for a hearty beef potato soup?
You need olive oil, ground beef, diced onions, tomato paste, garlic, kosher salt, black pepper, crushed tomatoes, beef broth, Worcestershire sauce, mixed vegetables, diced potatoes, balsamic vinegar, and hot sauce.
How do I thicken my beef potato soup for a creamier texture?
You can thicken your beef potato soup by adding a bit of cornstarch mixed with water or by letting it simmer longer to reduce the liquid.
What are some tips for making beef potato soup in a slow cooker?
For slow cooking, brown the beef first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze leftover beef potato soup for later use?
Yes, you can freeze leftover beef potato soup in airtight containers for up to 3 months. Just thaw in the refrigerator before reheating.
What spices or herbs enhance the flavor of beef potato soup?
Thyme, rosemary, bay leaves, or even a pinch of red pepper flakes can enhance the flavor of your beef potato soup beautifully.
Related Recipes to try
Conclusion
This beef potato soup is not just a meal but a heartfelt experience, perfect for any day of the week. It offers a delightful combination of flavors and textures that will leave you craving more. Don’t forget to pin this recipe to your favorite boards on Pinterest to make it again and again!
Hearty Beef Potato Soup Recipe for Comforting Meals
Ingredients
- ½ tablespoon olive oil
- 1 pound extra lean ground beef
- 12 oz frozen diced onions
- ¼ cup tomato paste
- 3 cloves crushed garlic
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 28 oz can fire roasted crushed tomatoes
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 12 oz frozen mixed vegetables
- 3 (15 oz) cans diced new potatoes, drained
- 1-2 tablespoons balsamic vinegar, to taste
- 1-2 tablespoons hot sauce, to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and brown for 3-4 minutes, then break it apart and mix in the diced onion. Cook until the beef is fully cooked, about another 3-4 minutes.
- Incorporate the tomato paste, garlic, salt, and pepper. Mix well and cook for 1-2 minutes until the garlic releases its aroma.
- Add crushed tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer, cover, and let it cook for 15 minutes.
- Stir in the diced potatoes and frozen mixed vegetables. Cover and cook for an additional 15 minutes. (Longer simmering can enhance the flavors.)
- Mix in balsamic vinegar and hot sauce. Adjust salt to taste before serving with grilled bread, cornbread, or crackers.
Notes
– Freshly diced onions can replace frozen ones, and drained canned mixed vegetables or other frozen vegetables can be used instead of mixed veggies.
– For added spice, substitute tomato paste with 2-3 crushed chipotle peppers in adobo sauce.