This is the soup for cold weeknights. Ground beef, potatoes, carrots and corn simmer in a tomato broth with a little cream, and it tastes like a hamburger dinner in a bowl. It’s mild enough for picky eaters and hearty enough that nobody needs a second course.
Tips
- Brown the beef well and drain the fat for a cleaner broth.
- Cut the potatoes small so they cook in the same time as the carrots.
- Add the cream at the end and don’t let it boil hard after.
Storing
Refrigerate within 2 hours for up to 4 days, or freeze up to 3 months. Reheat until it reaches 165°F.
Heartland Soup
Ground beef, potatoes, carrots and corn simmered in a creamy tomato broth.
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Ingredients
- 1 lb ground beef
- 1 onion diced
- 2 cloves garlic minced
- 3 medium potatoes peeled and diced small
- 2 carrots diced
- 2 stalks celery diced
- 4 cups beef broth
- 1 can diced tomatoes 14.5 oz
- 1 cup frozen corn
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
Instructions
- In a large pot over medium-high heat, brown the beef with the onion. Drain the fat. Add the garlic and cook 1 minute.
- Add the potatoes, carrots, celery, broth, tomatoes, Italian seasoning, salt and pepper. Bring to a boil.
- Reduce the heat, cover and simmer 20 minutes until the potatoes are tender.
- Stir in the corn and cream. Simmer 5 minutes more without boiling. Taste and add salt if needed.
Notes
Refrigerate up to 4 days or freeze up to 3 months.
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