Amish Vegetable Beef Soup

Introduction

There’s nothing more comforting than a steaming bowl of homemade soup, and this Amish Vegetable Beef Soup is a true classic. Packed with tender beef, hearty vegetables, and a savory broth, it’s the kind of soup that warms both body and soul. Perfect for chilly evenings, family dinners, or a cozy lunch, this soup brings the heart of Amish-style home cooking straight to your table.

Ingredients

• 1 pound (450 g) ground beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 cups beef broth (or vegetable broth)
• 3 medium potatoes, peeled and diced
• 3 large carrots, peeled and sliced
• 2 cups green beans, trimmed and cut into 2-inch pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 can (14.5 oz / 410 g) diced tomatoes, with juices
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (optional, for garnish)

Instructions

1. Brown the beef:
   In a large pot or Dutch oven, cook the ground beef over medium heat until fully browned, breaking it into small pieces. Drain any excess fat.
2. Sauté onion and garlic:
   Add the chopped onion and minced garlic to the beef. Cook 3–4 minutes until softened and fragrant.
3. Add broth and potatoes:
   Pour in the beef broth and stir in the diced potatoes. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes until potatoes begin to soften.
4. Add remaining vegetables:
   Stir in carrots, green beans, corn, peas, and diced tomatoes with their juices. Season with salt, pepper, and thyme.
5. Simmer:
   Cover and cook for 25–30 minutes, stirring occasionally, until all vegetables are tender and flavors are well combined.
6. Adjust seasoning and serve:
   Taste the soup and add more salt or pepper if needed. Sprinkle with dried parsley before serving for a fresh touch.

Tips for Best Flavor and Texture

• Browning the beef first enhances the soup’s flavor.
• Don’t overcook vegetables; they should be tender but still hold their shape.
• Add small pasta or barley during the last 15 minutes for extra heartiness.
• Fresh herbs can be added at the end for a brighter flavor.

FAQs

Q: Can I use frozen vegetables?
A: Yes! Frozen vegetables work perfectly. Just add them toward the last 15–20 minutes of cooking to avoid overcooking.

Q: Can I make this soup ahead of time?
A: Absolutely. The flavors even improve after sitting overnight in the fridge.

Q: Can I use stew beef instead of ground beef?
A: Yes, but you’ll need to brown the stew beef first and simmer longer (about 45–50 minutes) until tender.

Q: Can I make this soup gluten-free?
A: Yes, as long as you use gluten-free broth and avoid adding pasta unless it’s gluten-free.

Q: How can I thicken the soup?
A: Mash a few potatoes in the soup or add 1–2 tablespoons of cornstarch mixed with cold water during the last 5 minutes of simmering.