This soup is the definition of a pantry staple meal. It relies on humble ingredients with ground beef, frozen vegetables, and canned tomatoes, yet comes together into something thick and satisfying. It is the perfect solution for days when the fresh larder is running low but you still need a hot, substantial dinner.
The key to the texture here is a simple slurry made from beef broth and flour. Unlike clear broth soups, this mixture is stirred in to create a velvety, gravy-like consistency that coats the vegetables and meat. It makes the soup feel robust and filling without the need for heavy cream.
Yields: 6 Servings | Prep time: 15 minutes | Cook time: 25 minutes
1. Brown the Beef In a large saucepan or Dutch oven over medium-high heat, cook the ground beef for 6 to 8 minutes. Stir frequently to break the meat up into small crumbles. Once browned, drain off the excess fat.
2. Build the Soup Base Add the frozen mixed vegetables, water, stewed tomatoes, chopped onion, sliced celery, bouillon cube, and black pepper to the saucepan. Stir to combine and bring the mixture to a boil.
3. Thicken and Simmer While the soup heats, whisk the beef broth into the flour in a small bowl until the mixture is completely smooth and free of lumps. Pour this mixture into the boiling soup and stir until blended. Bring the pot back to a boil to activate the thickener. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Stir frequently to prevent sticking as the soup thickens. Serve hot.
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This hearty soup transforms humble ground beef and frozen vegetables into a thick, satisfying meal. The broth is thickened into a savory gravy, making it the perfect comforting dinner for a cold night.