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pioneer woman vegetable beef soup

Pioneer Woman Vegetable Beef Soup

This copycat of Pioneer Woman’s vegetable beef soup is the perfect option for cold winter weather. Brimming with nutritious veggies and hearty beef, it provides plenty of nutrition that tastes amazing. Serve it as a meal or a starter along with bread for everyone to enjoy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4
Calories 184 kcal
Equipment
  • 1 large pot
Ingredients
  
  • 2 lbs ground chuck
  • 1 whole diced large onion
  • 2 stalks of diced celery
  • 3 cloves minced garlic
  • 1 can whole tomatoes
  • 3 cups beef stock
  • 1 whole diced yellow bell pepper
  • 1 whole diced red bell pepper
  • 1 whole diced green bell pepper
  • 4 whole peeled and sliced carrots
  • 5 whole red potatoes cut into chunks
  • 3 tbsp tomato paste
  • ½ tbsp kosher salt
  • ½ tbsp black pepper
  • 2 tbsp dried parsley flakes
  • ½ tbsp ground oregano
  • ¼ tbsp cayenne pepper
Instructions
 
  • Cook the ground beef with your onions, celery, and garlic in a large pot until the beef is browned and the veggies are softened, about 3 to 5 minutes.
  • Remove the pot from the heat and let it cool, then drain the fat.
  • Put the pot back onto the heat and add tomatoes, beef stock, peppers, potatoes, carrots, tomato paste, herbs, and seasonings.
  • Bring this all to a nice boil.
  • Reduce the heat so it’s down to a simmer, then cover the pot.
  • Let this cook for 15 to 20 more minutes so the potatoes are tender.
  • Cook until you find the right thickness for you.
  • It should be a little thick but if you prefer a thinner consistency, you can add a little more broth at a time to adjust.
  • Serve with a nice crusty bread for dunking along with salad or sides.
Nutrition
Serving: 2CupsCalories: 184kcalCarbohydrates: 24gProtein: 13gFat: 4.5gSodium: 2070mgFiber: 4.7gSugar: 2.7g
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