Hearty Beef and Vegetable Soup
A rich and flavorful soup with ground beef, vegetables, and a creamy broth.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(4)
- 3-4 fresh corn cobs
- Fresh parsley, chopped
- 1 large onion, diced
- Salt and black pepper, to taste
🥩Meat & Seafood(2)
- Chicken bouillon, to taste
- 2 lbs ground beef/pork blend
🥛Dairy & Eggs(2)
- 2 cups heavy whipping cream
- Grated Parmesan cheese, for serving
🫙Pantry Staples(2)
- 8 cups broth
- 2 tablespoons cornstarch
🧂Spices & Seasonings(3)
- 1 tbsp dried dill
- 1 tbsp garlic powder
- 1 tbsp onion powder
🍯Sauces & Condiments(1)
- 3-4 tbsp Worcestershire sauce (45-60 ml)
📦Other(3)
- 2 tablespoons cold water
- 2 red bell peppers, diced
- 3-4 russet potatoes diced
Nutrition (per serving)
Calories
648
Protein
28g
Carbs
33g
Fat
45g
👨🍳 Instructions
- 1
Heat a large pot over medium heat. Add the diced onion and bell peppers and sauté until softened, browned, and fragrant, about 8–10 minutes. Transfer to a plate and set aside.
- 2
In the same pot, add the ground meat and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
- 3
Season with 1 tbsp Worcestershire sauce, 1 tbsp onion powder, 1 tbsp garlic powder, and salt and pepper to taste.
- 4
Stir in the minced garlic and cook for about 30 seconds. Pour in 8 cups of broth.
- 5
Add 1 tbsp dill and 2–3 tbsp Worcestershire sauce. Taste and adjust the seasoning with chicken bouillon and additional salt if needed.
- 6
Add potatoes and let it cook. Add corn and the onions and bell peppers.
- 7
Reduce the heat to low and stir in 2 cups of heavy whipping cream.
- 8
If you'd like a thicker soup, stir in a cornstarch slurry. Start with 2 tbsp cornstarch mixed with 2 tbsp cold water, then add more as needed until the soup reaches your desired consistency. Simmer for a few minutes after each addition to allow it to thicken.
- 9
Finish with chopped fresh parsley if you have it. Serve hot with a generous sprinkle of Parmesan cheese on top.
💡 Pro Tips
- ✓Brown your ground meat at 325-350°F until deeply caramelized (3-4 minutes per batch), then drain all fat because Maillard browning creates umami compounds that intensify soup flavor by up to 30%, while excess fat turns rancid during the long simmer.technique325-350°F | 3-4 minutes per batch
- ✓Add corn cobs directly to the broth for 20-30 minutes before adding kernels, then remove them—cobs release sweet corn oils and a polysaccharide gel that thickens naturally and adds corn flavor intensity without diluting the broth.timing20-30 minutes
- ✓Cut potatoes to exactly ½-inch dice and add them only after the broth reaches a rolling boil, because they'll cook in 12-15 minutes and absorb 25-30% of their weight in broth, thickening the soup naturally via released starches rather than requiring cornstarch slurry.ingredient½-inch dice | 12-15 minutes cooking
- ✓Temper the cream by whisking 1 cup of hot soup into the 2 cups of cream before stirring back into the pot—cold cream causes curdling at soup temperatures above 160°F, while tempering raises cream temperature gradually so proteins don't denature.technique1:2 ratio hot soup to cold cream
- ✓Mix your cornstarch slurry at a 1:1 ratio (2 tbsp cornstarch to 2 tbsp cold water) and add in ½ tbsp increments while simmering at 205°F for 2-3 minutes between additions—cornstarch thickens only at 165°F+ and loses thickening power if overheated above 215°F.technique1:1 ratio | 205°F | 2-3 minutes per addition
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Hearty Beef and Vegetable Soup
A rich and flavorful soup with ground beef, vegetables, and a creamy broth.
📝 Ingredients
🥬Fresh Produce(4)
- 3-4 fresh corn cobs
- Fresh parsley, chopped
- 1 large onion, diced
- Salt and black pepper, to taste
🥩Meat & Seafood(2)
- Chicken bouillon, to taste
- 2 lbs ground beef/pork blend
🥛Dairy & Eggs(2)
- 2 cups heavy whipping cream
- Grated Parmesan cheese, for serving
🫙Pantry Staples(2)
- 8 cups broth
- 2 tablespoons cornstarch
🧂Spices & Seasonings(3)
- 1 tbsp dried dill
- 1 tbsp garlic powder
- 1 tbsp onion powder
🍯Sauces & Condiments(1)
- 3-4 tbsp Worcestershire sauce (45-60 ml)
📦Other(3)
- 2 tablespoons cold water
- 2 red bell peppers, diced
- 3-4 russet potatoes diced
Nutrition (per serving)
Calories
648
Protein
28g
Carbs
33g
Fat
45g
👨🍳 Instructions
- 1
Heat a large pot over medium heat. Add the diced onion and bell peppers and sauté until softened, browned, and fragrant, about 8–10 minutes. Transfer to a plate and set aside.
- 2
In the same pot, add the ground meat and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
- 3
Season with 1 tbsp Worcestershire sauce, 1 tbsp onion powder, 1 tbsp garlic powder, and salt and pepper to taste.
- 4
Stir in the minced garlic and cook for about 30 seconds. Pour in 8 cups of broth.
- 5
Add 1 tbsp dill and 2–3 tbsp Worcestershire sauce. Taste and adjust the seasoning with chicken bouillon and additional salt if needed.
- 6
Add potatoes and let it cook. Add corn and the onions and bell peppers.
- 7
Reduce the heat to low and stir in 2 cups of heavy whipping cream.
- 8
If you'd like a thicker soup, stir in a cornstarch slurry. Start with 2 tbsp cornstarch mixed with 2 tbsp cold water, then add more as needed until the soup reaches your desired consistency. Simmer for a few minutes after each addition to allow it to thicken.
- 9
Finish with chopped fresh parsley if you have it. Serve hot with a generous sprinkle of Parmesan cheese on top.
💡 Pro Tips
- ✓Brown your ground meat at 325-350°F until deeply caramelized (3-4 minutes per batch), then drain all fat because Maillard browning creates umami compounds that intensify soup flavor by up to 30%, while excess fat turns rancid during the long simmer.technique325-350°F | 3-4 minutes per batch
- ✓Add corn cobs directly to the broth for 20-30 minutes before adding kernels, then remove them—cobs release sweet corn oils and a polysaccharide gel that thickens naturally and adds corn flavor intensity without diluting the broth.timing20-30 minutes
- ✓Cut potatoes to exactly ½-inch dice and add them only after the broth reaches a rolling boil, because they'll cook in 12-15 minutes and absorb 25-30% of their weight in broth, thickening the soup naturally via released starches rather than requiring cornstarch slurry.ingredient½-inch dice | 12-15 minutes cooking
- ✓Temper the cream by whisking 1 cup of hot soup into the 2 cups of cream before stirring back into the pot—cold cream causes curdling at soup temperatures above 160°F, while tempering raises cream temperature gradually so proteins don't denature.technique1:2 ratio hot soup to cold cream
- ✓Mix your cornstarch slurry at a 1:1 ratio (2 tbsp cornstarch to 2 tbsp cold water) and add in ½ tbsp increments while simmering at 205°F for 2-3 minutes between additions—cornstarch thickens only at 165°F+ and loses thickening power if overheated above 215°F.technique1:1 ratio | 205°F | 2-3 minutes per addition