Minced Beef Soup Recipe
Recipe information
Make Minced Beef Soup in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Soup base
Seasoning & finishing
Soup base
1. Prep vegetables
Peel and dice the potato into small 1/2-inch cubes. Peel and dice the carrot to roughly the same size. Finely chop the onion and mince the garlic. Dice celery into small pieces so they cook quickly.
2. Brown the beef
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the minced beef and break it up with a spoon. Cook until mostly browned, about 5–7 minutes. Drain off excess fat if there's a lot, leaving a little for flavor.
3. Sweat aromatics
Push the browned beef to one side (or remove briefly if the pot is crowded). Add the chopped onion, carrot, and celery to the pot and cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Develop base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove the raw taste. Add the canned diced tomatoes (with their juices) and stir to combine with the beef and vegetables.
5. Add liquids and simmer
Pour in 6 cups beef broth and 1 cup water. Add the diced potatoes and the bay leaf. Stir in dried oregano and dried thyme. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 20–25 minutes until the potatoes and carrots are tender and flavors have melded.
Seasoning & finishing
6. Season
Taste the soup and add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar if the tomatoes taste too acidic. Adjust salt and pepper to your preference.
7. Finish
Remove and discard the bay leaf. Stir in 1 teaspoon lemon juice if using to brighten the flavors. Sprinkle chopped fresh parsley into the pot and reserve a little for garnish.
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