This basic beef and vegetable soup is simple, delicious, and economical! Ground beef and whatever kind of broth you have on hand make this soup nourishing and easy to make. If you’re new to pressure canning, this is a fantastic soup to start with, you’ll love having it ready to eat right on your pantry shelf.
Learn how to can: Meat and Soup Canning
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
BASIC GROUND BEEF AND VEGETABLE SOUP
Ingredients
- 2 tablespoons butter or avocado oil
- 1 yellow onion peeled and chopped
- 2 pounds ground beef
- 2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme optional
- 1/4 teaspoon dried oregano optional
- 2 carrots
- 4 stalks celery
- 4 cups beef broth
- 14 ounces canned diced tomatoes not drained or one pound fresh tomatoes, chopped and seeds removed
Instructions
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In a stock pot or Instant Pot using the saute function, heat butter or avocado oil over medium heat. Add chopped onion. Cook onion until transluscent, stirring every few minutes to keep from sticking, about 10 minutes. Leave onions in the pot, and add in ground beef, sea salt, ground blaack pepper, optional thyme and oregano. Brown ground beef and break up into small chunks.
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As the beef browns, chop carrots and celery into 1/4-inch slices, discarding ends.
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Continue cooking ground beef until the outside of the beef starts to brown, but there is no need to cook through as it will continue cooking with the soup.
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Add the sliced celery, carrots, beef broth, and diced tomatoes. Bring to a simmer over medium-high heat, and then reduce heat, cover, and continue simmering at medium-low for 20 minutes, or until carrots are soft and beef is cooked through.
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Top with grated parmesan cheese or enjoy as is.
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PRESSURE CAN: Cook onion and add ground beef and seasonings. Slightly brown ground beef. Place beef, onions, and seaonings the bottom of jars, filling about 1/3 of the way loosely packed. Add raw vegetables to be 2/3 full. Cover with hot stock, leaving 1 inch of head space.
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Can pints for 75 minutes, quarts at 90 minutes at 10 pounds of pressure if 1,000 feet or lower; 15 pounds of pressure if above 1,000 feet.
Recipe Notes
Many thanks Cara, wishing you a lovely day, greetings from Sweden.
This soup has been a big hit with the family too….:-)
Is the nutrient fact table for a whole pot? Or 2 cup bowl? Or…?
It’s per serving, 4 servings in the recipe :)