Beef Vegetable Soup

22 Feb

Hearty, flavorful and fresh. A great way to use up those odds & ends in your vegetable bin – change it up to suit your needs.

Time: 45 minutes           Serves: 4


  • 1 tbsp olive oil
  • 1/2 pound ground beef (I used sirloin)
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 4 garlic cloves, chopped
  • 1/4 cup roughly chopped fresh herbs, divided (I used basil, oregano and Italian parsley)
  • 3 cups beef stock
  • 1 cup water
  • 1 8 oz can tomato paste
  • 2 cups broccoli florets
  • 1 cup corn
  • 3 handfuls baby spinach
  • salt & pepper to taste
  • 1/2 cup uncooked small pasta (I used stars)
  • grated Parmesan for garnish

How to make it

  • Heat olive oil in a medium stock pot over medium heat. Add onions and cook about 3 minutes. Add garlic and cook another 2 minutes. Add ground beef and brown, stirring occasionally to break up. Add carrots, celery, and half of herbs. Season lightly with salt & pepper. Cook, stirring, for about 5 minutes until tender crisp.
  • Add beef stock, water, and tomato paste. Stir to combine. Bring to boil. Turn to simmer for about 20 minutes.
  • Cook pasta until al dente & drain.
  • Meanwhile, add broccoli to pot. About 5 minutes later, add corn and spinach. Mix to combine and remove from heat. Stir in remaining herbs, reserving a couple pinches for garnish.
  • To serve, stir in some cooked pasta. Top with a pinch of herbs and grated Parmesan.

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