Kitchen Sink Beef and Vegetable Soup
You won’t believe how delicious this heart warming, hearty Beef and Vegetable Soup is! It is filled with loads of veggies, tender potatoes and chunks of ground beef in a savoury tomato based broth….and I know you will love it!
Here in Canada, we are at the end of our Christmas holidays. The kids are going back to school on Monday. We spend our holiday at the chalet and we need to move back to the city for school.
I took to my fridge to do a massive clean out and decided to throw whatever I could find into a giant pot of soup. The result was so much better than I imagined!
This Kitchen Sink Beef and Many Vegetable Soup is perfect for lunch, dinner, meal prep and beyond! The lean ground beef makes this a super quick recipe. Once it browns with the onion and garlic, you just throw everything else into the pot and top it off with some flavourful beef broth and let it simmer away until the veggies are fork-tender.
Why you will love this soup
This is such a perfect soup to make when you have some sad veggies in your fridge and you need to use them up. And use this recipe simply as a guideline! Feel free to add what you have! Got green beans - throw those in too! How about frozen veggies - maybe peas or corn? Why not!? Just add these when you add in your kale and parsley!
Meal Prep a goal for you?
This soup is such a perfect dish to make to save for later. This makes enough to serve 10-12 people so feed your family an easy lunch or dinner now, and save the rest for when you don’t have the energy to cook! Note: I don’t love reheating potatoes from frozen, so if your intention is to make a batch to freeze, maybe omit the potatoes.
Need more soup ideas? Try some of these….
Kitchen Sink Beef and Vegetable Soup
Ingredients:
1.5-2 lb. extra lean ground beef
1 med. onion, diced
2 leeks, sliced (white and light green parts only)
2 tsp garlic, minced
1 cup carrots, sliced
1 cup celery, diced
8 cups beef broth
1 28oz can diced tomatoes
1 tbsp tomato paste
2 medium potatoes, peeled and diced, or approx 2 cups baby potatoes
1 tbsp Worcestershire sauce
1 tsp Italian Seasoning
1 tsp salt
½ tsp pepper
1/2 a bunch of curly kale, ribs removed, finely chopped
fresh parsley, to garnish
Directions:
In a large dutch oven or pot brown the ground beef over medium-high heat, breaking up into small chunks along with the diced onion. Cook until no longer pink and onion is tender. Add in the garlic and cook about 30 seconds, until fragrant. If needed, drain and discard any fat.
Return the pan to stovetop over medium-high heat and add in the carrots, celery, beef broth, canned tomatoes, potatoes, green beans, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine and bring mixture to a boil. Reduce heat to a simmer, cover and let cook until potatoes and veggies are tender, about 25 minutes.
Finally, add the kale and allow to wilt. Garnish with fresh parsley and cook until heated through.
Serve with crusty bread and enjoy!
Did you try this delicious Kitchen Sink Beef and Veggie Soup? What did you think? Did you make any modifications? Please share! And don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!