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bowl of vegetable beef soup with grilled bread
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Ground Beef Vegetable Soup

Extra lean ground beef and root veggies in a spicy, tangy, umami broth.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings
Calories 185kcal
Author Mason Woodruff

Ingredients

  • 1 pound Ground Beef 96/4
  • 1 Tablespoon (16g) Olive Oil divided
  • 1 medium Onion diced
  • 4 Celery Stalks diced
  • 1 pound Russet Potatoes peeled and medium diced
  • 1 pound Rainbow Carrots peeled and sliced to match potatoes
  • 3-4 Chipotle Peppers in Adobo minced and smashed
  • 2 Tablespoons (30g) Tomato Paste*
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 1 Tablespoon (15g) Soy Sauce
  • 1 Tablespoon (15g) Worcestershire Sauce
  • 2 Tablespoons (30g) Red Wine Vinegar
  • 4 cups Low Sodium Chicken Broth
  • 3-4 sprigs Thyme
  • 2 Bay Leaves
  • 1 cup (135g) Frozen Peas

Instructions

  • Turn on the Instant Pot's sauté function while you prepare the veggies and other ingredients. Once hot, add 1/2 Tbsp olive oil followed by the ground beef.
  • Fully brown one side before flipping and moving to one side of the pot. In the other side of the pot, add the remaining 1/2 Tbsp olive oil, onion, and celery. Stir everything together and cook for 4-6 minutes until the veggies have softened and the beef is fully cooked.
  • Add the smashed chipotle peppers, tomato paste, garlic powder, salt, and pepper. Cook until fragrant, about a minute.
  • Add the remaining ingredients, scraping any crispy bits off the bottom of the pot. Stir everything together, seal, and pressure cook with high pressure for 20 minutes.
  • Vent, remove the bay leaves and thyme stems, and add the frozen peas. Let everything hang out for about 5 minutes to bring the peas up to temperature. Salt and pepper to taste. Enjoy!

Video

Notes

*For a spicy vegetable soup, use a full 3.7 oz can of chipotle peppers in adobo and omit tomato paste. For a milder soup, omit the chipotle peppers and use 1/4 cup tomato paste.
To make this soup on the stovetop, brown the ground beef in a soup pot before adding the onion and celery. Follow the recipe as written and bring the cooking liquid up to a boil before reducing to a simmer. Cover and cook for about 30 minutes or until the veggies are fork tender. Add the frozen peas at the end and simmer for an additional 5 minutes or so.

Nutrition

Serving: 12ounces (1 1/2 cup) | Calories: 185kcal | Carbohydrates: 23g | Protein: 14g | Fat: 4g | Fiber: 5g