Classic Old Fashioned Vegetable Beef Soup for Cozy Nights Step-by-step instructions

Before you start

Before starting, ensure all vegetables are washed and properly prepared. Peel the potatoes and carrots, then cut them into uniform, bite-sized cubes and coins, respectively. This ensures they cook at the same rate.

Have the beef thawed completely if it was frozen, and prepare the beef broth in a measuring cup. Clear a space on the stove and set out the dutch oven and a ladle for serving. Having all ingredients measured and ready before turning on the heat makes the cooking process smooth and stress-free.

Instructions

Browning the beef

1. 1Brown the ground beef
   Place a large dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon until it is fully browned and no longer pink. Ensure the internal temperature reaches 160°F (71°C). Drain any excess fat if desired.
   Look for The beef should be browned and crumbly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a wooden spoon to break the meat into small, uniform pieces.

The ground beef should be deeply browned and crumbled into small pieces. The kitchen should smell savory as the meat releases its fat. Ensure no pink remains in the center of the meat clumps before moving on to the next phase.

Simmering the vegetables

2. 2Simmer the vegetables
   Add the cubed potatoes, sliced carrots, green beans, peas, and corn to the pot with the browned beef. Pour in the beef broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 30 to 35 minutes until the vegetables are tender.
   Look for Vegetables should be tender when pierced with a fork.
   Tip Keep the pot covered to trap the heat and steam.

The soup should be at a consistent, low simmer. You will notice the broth changing color as it absorbs the flavors of the meat and vegetables. The potatoes and carrots will gradually soften, and the peas and corn will become plump and bright.

Final service

3. 3Finish and serve
   Remove the pot from the heat and let the soup rest for 5 minutes before serving. Ladle the hot soup into bowls and serve immediately. Ensure the soup remains hot until service.
   Look for The broth should be glossy and rich.
   Tip Serve with crusty bread for a complete meal.

The soup should be hot, fragrant, and ready to serve. The broth will appear glossy and rich, coating the back of a spoon. Check that all vegetables are tender and the beef is fully incorporated throughout the mixture before ladling into bowls.

Common mistakes

Avoid overcooking the vegetables, which can lead to a mushy texture. Keep an eye on the simmer; a gentle bubbling is better than a rolling boil to keep the vegetables intact. Another common mistake is adding the vegetables too early or too late, so follow the timing carefully.

Ensure the ground beef is fully browned and drained of excess fat to prevent the soup from becoming overly greasy. Finally, do not rush the resting period, as it allows the flavors to settle and the temperature to stabilize for serving.

How to tell it’s done

The soup is done when the vegetables are fork-tender and the beef is fully cooked. The beef must reach an internal temperature of 160°F (71°C) to be considered safe.

The broth should be slightly thickened by the starches from the potatoes, and the vegetables should retain their shape without falling apart.

A quick test involves piercing a potato cube with a fork; it should slide through with no resistance. If the vegetables are still firm, continue to simmer for a few more minutes until the desired texture is reached.

• Ground meat: 160°F (71°C) in the thickest part