I love making quick and easy recipes like this vegetable soup with ground beef because it allows me to create a healthy and delicious meal without spending hours in the kitchen. One-pot cooking means less cleanup for me and more time spent with family and friends.

Why I Love This Recipe

• Flexible: This soup is hearty enough to stand alone as a main dish. Plus, you can easily adjust the ingredients based on what you have on hand.
• Easy to make: With a simple list of ingredients and straightforward steps, this recipe is a breeze to prepare.
• Nutritious: This hamburger vegetable soup is packed with nutrient-dense veggies and lean ground beef, making it a well-balanced meal in a bowl.
• Freezer-friendly: Vegetable soup with ground beef freezes well, making it perfect for meal prep or future comfort food cravings.

Comforting Vegetable Soup With Ground Beef

Whenever I’m feeling run down or in the mood for something soul-warming, I always whip up a batch of this vegetable soup with ground beef. It’s a hearty, nourishing dish with simple, pantry-friendly ingredients that never fails to hit the spot.

This hamburger vegetable soup showcases a vibrant mix of vegetables, tender chunks of potato, and savory ground beef, all bathed in a robust, tomato-based broth.

The flavors are warm and comforting, with a hint of heat from hot sauce and a deep savoriness from Worcestershire sauce. You can serve this dish on its own, but I love to pair mine with a slice of crusty bread or a sandwich on the side to mop up the flavor-packed broth.

Ingredients For Hamburger Vegetable Soup

• Ground beef: Adds a rich, meaty flavor that makes the soup hearty and filling. I recommend 80/20 ground beef, but you can also use lean ground beef (90/10).
• Stewed tomatoes & tomato sauce: Both add rich, umami elements. Additionally, the stewed tomatoes add a nice texture. Store-bought or homemade works well here.
• Beef broth: Adds even more savory, umami flavors to the soup base. Again, store-bought or homemade beef broth or stock works equally well.
• Veggies: I use a blend of frozen green peas and carrots and canned green beans, but you can substitute them with other vegetables you prefer or have on hand.
• Idaho potatoes: Also known as russet potatoes, these add a creamy texture and hearty, earthy flavor. If you don’t have access, free to use other potato varieties like Yukon Gold.
• Seasonings: I like to keep the seasonings simple with just a mixture of salt, pepper, garlic powder, and onion powder to enhance the flavor of the other ingredients.
• Hot sauce: Adds a kick of heat. Use your favorite brand and adjust to your preference.
• Worcestershire Sauce: Gives the soup a tangy, umami depth. If you don’t have Worcestershire sauce, use tamari or soy sauce instead.

How to Make Vegetable Soup With Ground Beef

Step 1: Brown The Beef 

Start by browning the ground beef in a large Dutch oven or soup pot over medium-high heat. As the beef cooks, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder.

Step 2: Add The Rest

After you’ve drained off any excess grease, add the hot sauce and tomato sauce, followed by the stewed tomatoes and vegetables. Drop in your chopped potatoes and give everything a good stir to combine.

Step 3: Simmer The Soup

Bring your soup to a boil, then reduce the heat to a simmer for 30 to 45 minutes until the potatoes are tender. The longer you let it simmer, the more intense the flavors become.

Recipe Variations

• Veggies: Add different vegetables like corn, celery, or bell peppers.
• Protein: Substitute ground beef with ground turkey or chicken for a lighter version.
• Potatoes: Use sweet potatoes instead of regular potatoes for a touch of sweetness.
• Legumes: Add a can of kidney beans or white beans for extra protein and fiber.
• Pasta: Stir in a cup of cooked pasta towards the end of cooking for a minestrone twist.
• Herbs: Add some fresh herbs like basil, rosemary, or thyme for added flavor.

Tips For The Best Recipe

• Simmer: For the most flavorful soup, allow it to simmer as long as possible. It’s even better the next day!
• Don’t thaw: If you’re using frozen vegetables, there’s no need to thaw them before adding them to the soup.
• Consistency: If you find your soup is too thick, just add a little more beef broth.
• Even sizes: Make sure to cut your potatoes into even-sized pieces for consistent cooking.

What To Do With Leftovers

If you have leftover vegetable soup, follow these simple storage and reheating tips: 

• Fridge: Leftovers can be kept in the fridge for up to 3-4 days. Just make sure you let the soup cool before transferring it to an airtight container.
• Freezer: Like the fridge, allow the soup to cool completely before transferring it to freezer-safe containers. It should last for at least 3 months in the freezer.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. If you’re reheating it from frozen, thaw it in the refrigerator overnight before adding it to the saucepan.

More Soup Recipes 

For more comforting recipes like this vegetable soup with ground beef, check out the following:

• Lasagna Soup
• French Onion Soup
• Vegetable Soup with Pulled Pork
• Crustless Chicken Pot Pie
• Irish Beef Stew

Frequently Asked Questions

Can I use fresh vegetables instead of frozen ones?

Absolutely! Fresh vegetables make a great addition to this soup. Since they aren’t blanched like frozen vegetables, you may want to sauté them earlier in the cooking process.

Is this hamburger vegetable soup spicy? 

The spice level of this hamburger vegetable soup varies based on how much hot sauce you add. You can add more or less depending on your preferences.

Can I use canned vegetables?

Yes, you can use canned vegetables. Just be sure to drain them before adding them to the soup.

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Hearty Vegetable Soup with Ground Beef

Vegetable soup with ground beef is the hearty, wholesome comfort food you didn't know you were craving! Packed with nourishing veggies, richly flavored beef, and a savory broth, it will warm you from the inside out. It's a one-pot recipe that's perfect for chilly evenings, potlucks, or whenever you need a satisfying and nutritious meal.

Course Dinner Recipes, Main Course

Cuisine American

Keyword cheap dinner, soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 165kcal

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

• 1 pound ground beef
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ¼ teaspoon Worcestershire Sauce
• 14.5 ounces stewed tomatoes
• 12 ounces frozen mixed vegetables
• 2 cups beef broth
• 14.5 ounces tomato sauce
• ½ teaspoon hot sauce
• 2 Idaho potatoes peeled and cut into 1 inch pieces
• salt and pepper to taste

Instructions

• In a large dutch oven or soup pot, brown ground beef over medium to high heat.
• While the meat is cooking, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder. Drain grease as needed.
• Stir in stewed tomatoes, mixed vegetables, and broth.
• Add hot sauce and tomato sauce.
• Drop in the potatoes. Stir to combine. Then, bring to a boil, and reduce to simmer.
• Simmer for 30 to 45 minutes or until the potatoes are fork tender.

Nutrition

Calories: 165kcal | Carbohydrates: 15g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 434mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Calcium: 39mg | Iron: 2mg

The post Vegetable Soup With Ground Beef appeared first on Southern Cravings.

Why You’ll Love This Recipe

• Effortless: This original taco soup recipe is one of the simplest meals to make! Just brown the beef, add the rest of the ingredients, and simmer until it’s bubbling.
• Crowd-pleaser: This recipe is perfect for game days, large family gatherings, potlucks, or any occasion where you need to feed a crowd.
• Comforting: Nothing beats the warmth and satisfaction of a bowl of taco soup, especially on cool fall or winter evenings.

What is taco soup?

Taco soup is an easy, hands-off recipe that’s extremely popular in the Southern United States. Taking inspiration from both chili and tacos, it’s packed with hearty, spicy, tangy, and rich flavors that will keep you full and satisfied for hours!

It showcases ingredients like ground beef, two kinds of beans, corn, Rotel tomatoes, and taco seasoning. Everything is slow-cooked in the Crockpot until the flavors meld together, creating a recipe the whole family will love!

For the best eating experience, serve your beef taco soup hot, garnished with shredded cheese, green onions, cilantro, corn chips, and a dollop of sour cream.

Ingredients For Taco Soup

• Ranch seasoning: Adds a creamy, tangy, and herbaceous flavor. Use a store-bought option for more convenience, or try making your own with a mix of dried parsley, dill, onion powder, and garlic powder if needed.
• Taco seasoning: Gives the soup its spicy kick! Again, this can be homemade or store-bought. For a homemade mix, use chili powder, cumin, paprika, and garlic powder.
• Beans: I like to add black beans and kidney beans for a hearty texture. Both canned beans and home-cooked beans will work. If you don’t have black or kidney beans, try replacing them with other types like pinto or navy beans.
• Sweet corn: Offers bursts of juicy sweetness to balance the spices of this crock pot taco soup. Frozen corn also makes a good substitute.
• Diced tomatoes: Provides a juicy, tangy base. To create a smokier flavor, substitute regular diced tomatoes with fire-roasted diced tomatoes.
• Beef broth: Deepens the rich, meaty flavor of the soup. For a lighter flavor, replace the beef broth with chicken or vegetable broth instead.
• Rotel tomatoes: Add zest and a bit of heat. Make sure to double-check the can since there are different spice levels of Rotel tomatoes. If you can’t find them, use extra diced tomatoes with canned diced green chilies.
• Ground beef: Provides richness and a hearty texture. I prefer to use 80/20 ground beef for the best results, but you can use 90/10 for a leaner flavor.

How To Make Beef Taco Soup

Step 1: Brown The Beef

Start off by browning your ground beef in a large skillet. Don’t forget to pour off any extra grease as it cooks — we want flavor, not a grease fest! Once it’s browned, add it to the Crockpot.

Step 2: Prepare The Rest

Drain and rinse the kidney beans and black beans in a colander. Additionally, strain the sweet corn. Dump everything into your Crockpot with the beef, including the ranch and taco seasoning.

Step 3: Bring It All Together

Give the mixture a good stir, then let it simmer for a few hours until your kitchen smells like crock pot taco soup heaven! Serve it with your favorite toppings and garnishes.

What To Serve With Crock Pot Taco Soup

Now that you know how to make taco soup, try customizing your bowl with some of my favorite toppings and sides like these:

• Corn chips: For the perfect textural balance, serve this beef taco soup with crunchy corn chips.
• Cheese: Shredded cheese melts into the hot soup, creating a gooey, melty consistency.
• Sour cream: For a creamy, cooling element, add a dollop of sour cream on top.
• Avocado: Sliced avocados add a buttery richness that complements the spicy soup.
• Tortillas: Warm, soft tortillas or crispy tortilla strips make a great side for dipping.

Recipe Variations

• Protein swap: Replace ground beef with ground turkey, pork, or chicken.
• Veggies: Add bell peppers, mushrooms, zucchini, or carrots for a colorful twist.
• Creamy: For a creamier version, stir in some cream cheese.
• Extra spicy: Add a dash of hot sauce or more diced jalapeños for extra heat.
• Pasta taco soup: Stir in some pasta for a heartier version of this crock pot taco soup.

Tips For The Best Recipe

• Browning: Make sure you thoroughly brown the beef for a richer taco soup flavor.
• Heat level: Adjust the heat by adding or reducing the amount of taco seasoning and Rotel tomatoes. For a mild version, replace the Rotel tomatoes with regular diced tomatoes and make your own taco seasoning to control the spice.
• Consistency: If your crock pot taco soup is too thick, add more broth to reach your desired consistency.

What To Do With Leftovers

If you have leftovers or want to make taco soup ahead of time, just follow these simple storage instructions: 

• Fridge: Once cooled, store beef taco soup in an airtight container for up to 3-4 days.
• Freezer: For longer storage, freeze crock pot taco soup in freezer-safe containers or bags for up to 2-3 months. I suggest portioning them in single-serving containers for easier reheating.
• Reheating: Reheat your taco soup on the stovetop over medium heat or in the microwave until warm.

Additional Recipes

If you enjoyed this beef taco soup recipe, here are a few more quick and easy dinner recipes:

• Lasagna Soup
• American Goulash
• French Onion Soup
• Vegetable Soup with Pulled Pork
• Baked Ziti with Italian Sausage

Frequently Asked Questions

Can I make this soup on the stovetop?

Absolutely! To make it on the stovetop, just brown the beef, then add it to a stockpot with the rest. Simmer everything on low for about an hour.

Is this taco soup recipe spicy?

Not necessarily! The spiciness depends on the Rotel tomatoes and taco seasoning used, both of which you can adjust to your preference.

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Easy Crock Pot Taco Soup

Crock pot taco soup is the ultimate no-fuss Tex-Mex comfort food! It brings together the best of two worlds — the hearty richness of chili and the spicy vibrance of tacos. It’s a true game-changer for those looking for a mouthwatering, easy-to-make dish!

Course Dinner Recipes

Cuisine American

Keyword crockpot, easy dinner, slow cooker, soup

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 366kcal

Author Anna Kate

Equipment

• Crock-Pot

Ingredients

• 1 ounce ranch seasoning packet
• 1 ounce taco seasoning packet
• 15 ounces black beans
• 15 ounces kidney beans
• 15 ounces sweet corn
• 15 ounces diced tomatoes
• 15 ounces beef broth
• 15 ounces Rotel tomatoes
• 1 pound ground beef

Instructions

• In a large skillet, brown ground beef and pour off any excess grease. Add to crock pot.
• In a colander, drain and rinse kidney beans and black beans.
• To the same colander, strain sweet corn.
• Add beans and corn to the crock pot. Then, add the (undrained) cans of tomatoes and beef broth to the crock pot.
• Stir in Ranch and Taco seasoning packets. Stir.
• Simmer for 3-5 hours or until bubbling.
• Serve with corn chips, shredded cheese, and sour cream if desired.

Notes

• Can use homemade ranch and taco seasoning if desired.
• Try seasoned canned tomatoes for additional flavor. Examples: fire roasted tomatoes, with green chillies, salsa style, hot, spicy, etc.
• Stretch this recipe by adding an extra can of broth.

Nutrition

Calories: 366kcal | Carbohydrates: 43g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 808mg | Potassium: 928mg | Fiber: 11g | Sugar: 7g | Calcium: 77mg | Iron: 5mg

The post Taco Soup appeared first on Southern Cravings.

This lasagna soup recipe is all about versatility. I love that I can swap ingredients around and use up whatever leftovers I have on hand. It’s so delicious, I’m even able to sneak vegetables in that slip right past the kids!

What Is Lasagna Soup?

Similar to a classic lasagna, lasagna soup is filled with many of the same ingredients and textural components. Lasagna noodles, ground meat (like Italian sausage), and three different kinds of cheese form the base of the recipe.

The main difference between the two is the sauce. Instead of a thick ragu, this deconstructed lasagna is surrounded by a rich and savory tomato-based broth. It’s perfect for chilly nights when you’re in the mood for comfort food!

The Best Pasta For Lasagna Soup

Technically speaking, any type of pasta will work for lasagna soup. However, the most typical variety is lasagne (also known as lasagna noodles). I like to break mine up into little pieces before cooking them.

Another great choice is mafalda since the shape is just like a miniature version of lasagne. Other options include rotini, farfella, and fusilli.

Ingredients For Lasagna Soup

See the full list of ingredients in the recipe card below.

• Lasagna noodles (lasagne): Any brand will work for this lasagna soup recipe. Keep in mind, you will need about ten noodles broken into bite-size pieces.
• Olive oil: To sauté the onions, garlic, and sausage. If you don’t have olive oil, replace it with avocado oil, canola oil, or another mild vegetable oil.
• Onion & garlic: I recommend yellow onion and fresh garlic for this recipe, but you can use white onions and garlic powder instead.
• Italian sausage: I love the taste of mild Italian sausage, but you can go for hot Italian sausage if you prefer more spice! You can even add ground beef, turkey, or chicken.
• Oregano & basil: Both dried oregano and basil add bright, herbaceous flavors. Italian seasoning works well too. For a pop of color, garnish this soup with fresh basil.
• Tomato paste: To create a deep, rich, umami flavor in the broth.
• Canned tomatoes: Add both crushed and diced tomatoes for a more full-bodied texture. If you only have diced tomatoes, just use an equivalent amount of those.
• Beef broth: It’s best to use low-sodium beef broth since the sausage and cheese are salty as well. Although beef broth is the preferred choice, chicken broth works too.
• Salt & pepper: Season with kosher salt and pepper to taste.
• Parmesan rinds: While optional, simmering sauces and soups with Parmesan rinds is a common Italian practice to add layers of umami taste. Plus, it prevents wasting ingredients!
• Ricotta & Parmesan: Combine ricotta and Parmesan for a creamy topping. If you’re feeling like an extra cozy meal, add some shredded mozzarella. It will melt as it sits on the soup, creating ooey-gooey strands of cheese.

How To Make Lasagna Soup

Step 1: Cook The Lasagne

Bring a large pot of salted water to a boil. Add the lasagne and cook according to the package directions. Once done, drain the pasta and toss it with a little olive oil. Set them aside while you prepare the rest of the soup.

Step 2: Cook The Onions & Sausage

In the meantime, heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high. Sauté the onions until softened, which should take a few minutes.

To the same pot, add the sausage and break it up with a wooden spoon. Continue cooking, stirring frequently, until the sausage is browned.

Step 3: Add Seasonings

Mix in the garlic, oregano, and basil, then add the tomato paste and cook for a few more minutes, or until the color darkens.

Step 4: Simmer The Soup

Add the beef broth, canned tomatoes, salt, and pepper. Drop in the Parmesan rinds and give everything a good stir. Cover the pot and simmer on low for about 30 minutes to deepen the flavors.

Step 5: Make The Ricotta Mixture

While the soup simmers, make the ricotta mixture by stirring the ricotta, Parmesan, salt, and pepper in a small bowl. Set that aside until you’re ready to serve.

Step 6: Assemble The Soup

Stir in the cooked lasagne, then divide the soup among bowls.

Add a dollop of ricotta to the center of each bowl and garnish with sliced basil. Top with additional mozzarella or freshly shredded Parmesan for good measure!

What To Serve With Lasagna Soup

Serve this lasagna soup recipe as a meal on its own, or pair it with a garden salad, French bread, garlic bread, or Caesar salad. There are so many side dishes to choose from!

Recipe Variations

• Change the protein: Try spicy Italian sausage, ground beef, turkey, or chicken.
• Switch up the seasonings: Add dried parsley, sage, thyme, or rosemary. For an easier option, use an Italian seasoning mix.
• Different cheese: Try provolone, Romano, mascarpone, or cottage cheese. You can even use cheddar cheese for another meltable option.

Tips For The Best Recipe

• Cook the pasta separately: By cooking the pasta separately, it reduces the amount of starch in the soup to prevent a gummy texture.
• Don’t fully cook the pasta: Drain the lasagna noodles with about 2-3 minutes left of cooking since they will finish cooking in the soup.
• Simmer with Parmesan rinds: Adding a Parmesan rind or two to the simmering soup seriously changes the overall flavor. Don’t skip it!
• Use a Dutch oven: Cooking the soup in a Dutch oven locks in moisture and retains heat extremely well.

What To Do With Leftovers

This lasagna soup recipe is incredibly easy to make ahead of time! All you have to do is prepare everything except the lasagne. When you’re ready to serve it, warm the soup up, cook the pasta, and add it in.

Keep the fully cooked soup in your fridge for up to 3-4 days. Pasta tends to turn a little mushy as it sits in the fridge so be prepared for that. With that said, I don’t recommend freezing this soup with lasagne in it as the texture will change too much.

More Pasta Recipes 

If you’re a pasta lover like me, be sure to check out some more comforting recipes like these:

• Baked ziti
• American goulash
• Oven-baked mac and cheese

Frequently Asked Questions

Can you cook the pasta in the soup?

Although you can cook the pasta in the soup, it’s best to cook it separately. The pasta absorbs liquid and adds starch to the soup, which can make it thicker than you would like. 

Can you make lasagna soup in an Instant Pot? 

Yes, you can make this lasagna soup recipe in an Instant Pot. Add all of the ingredients to an Instant Pot, making sure pasta is at the bottom and submerged. Cook on high for 6 minutes followed by a quick release.

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Easy Lasagna Soup

This easy lasagna soup is a warming, cozy, and comforting dish that’s great for cold weather months! The recipe features tender lasagne, Italian sausage, tomato broth, and creamy ricotta. It’s all the flavors everyone loves about traditional lasagna but served in a bowl!

Course Soup

Cuisine American

Keyword Dutch Oven, fall recipes, lasagna soup, soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 440kcal

Author Anna Kate

Equipment

• Dutch Oven
• Wooden Spoon

Ingredients

• 8 ounces lasagna noodles broken into pieces (about 10 noodles)
• 1 pound Italian sausage mild, ground
• 1 yellow onion large, diced
• 1 tablespoon olive oil
• 2 teaspoon oregano dried
• 2 teaspoon basil dried
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 14.5 ounces crushed tomatoes undrained
• 14.5 ounces diced tomatoes undrained
• 32 ounces beef broth
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1-2 slices Parmesan rinds optional
• Fresh basil chopped (for garnish)

For the Ricotta Mixture:

• 8 ounces ricotta
• ½ cup Parmesan cheese freshly grated
• ¼ teaspoon kosher salt
• black pepper

Instructions

• Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside.
• Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and saute, stirring, until softened, about 3 minutes.
• To the same pot, add the sausage and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
• Stir in the garlic, oregano, and dried basil.
• Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
• Add the beef broth, tomatoes, and salt and pepper. Stir to combine.
• Drop in the parmesan rinds and stir. Cover the pot and simmer on low for about 30 minutes.

Make the Ricotta Mixture

• While the soup simmers, make the ricotta mixture: add the ingredients to a small bowl and stir to combine.

Assemble the Soup

• Stir in the cooked noodles to the soup.
• Then, divide the soup among bowls. Add a dollop of ricotta to the center of each bowl and garnish with sliced basil.
• Top with additional mozzarella or fresh shredded parmesan if desired.

Nutrition

Calories: 440kcal | Carbohydrates: 32g | Protein: 20g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Cholesterol: 63mg | Sodium: 1152mg | Potassium: 632mg | Fiber: 3g | Sugar: 5g | Calcium: 186mg | Iron: 3mg

The post Lasagna Soup appeared first on Southern Cravings.

French onion soup is a classic, traditional dish highlighted at upscale restaurants. Now, a restaurant novelty is easily recreated at home with simple and affordable ingredients. Plus, there are no special skills required.

This recipe isn’t for using up leftover vegetables and meats from the freezer. As fancy as it may seem, it’s actually a fantastic one-pot recipe!

But, this dish a time-intensive task that is a labor of love! It will certainly impress your dinner guests and is the perfect first course for your next dinner party.

What is French onion soup?

French onion soup originated in France in the 18th century, but it wasn’t as “fancy” as it is today. Once upon a time, this soup was a way of survival for poor French farmers. 

At that time, onions were easily accessible to even the most impoverished families. The onions were cooked down and combined with a thin broth and served with bread. There wasn’t much flavor or hardiness to it, but it was cheap and accessible.

Although served similarly, our French onion soup looks very different than it did in the 1700s. Today, you can expect deeply caramelized onions, rich broth, and cheesy toasted bread on top.

How to Make French Onion Soup from Scratch

This soup really brings it all the way home as a from scratch recipe. There aren’t many things I make from scratch, but when it comes to French onion soup, no premixed package will do. 

This is a labor of love, totaling at a 3 hour cook time, so this is best made for those cold, dreary days when all cooking and relaxing is the only thing on the agenda.

Ingredients for French Onion Soup

This recipe calls for simple ingredients found at any grocery store. 

• Yellow Onions. Sweet, yellow onions are best for caramelizing as they take on a sweet, mellow flavor after being cooked down. Do not use white or red onions for this recipe.
• Salt: Do not skip the salt! The salt brings out the sweetness of the onions as they cook.
• Sugar: This is added at the beginning of the dish to offset the bitterness of the onions. It can be left out but the flavor may be impacted.
• Wine and Brandy: These two give this soup tremendous flavor and mouthfeel. The wine creates a rich broth while the brandy packs a punch after every taste.
• French Bread: A crusty French baguette is essential to sop up the delicious broth! Serve in the soup as well as on the side.

Instructions for Easy French Onion Soup

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”. 

They come in many different sizes and designs:

• Ramekins will be on the smaller side and will often be referred to as mini cocottes.
• Soup crocks typically have a handle on them for easy serving.
• Regular soup bowls will be deep and allow for more soup per serving.

I love to use these Le Creuset mini cocottes for French onion soup, which are the perfect individual serving size (they even look great on a charcuterie board).

Tips for Easy French Onion Soup

• Onions – A quick saute will not do for this recipe! The onions should be deeply colored for the best flavor.
• Time – This recipe takes around 3-4 hours to fully prepare and serve. Plus, this recipe deserves it! Much of the cooking time is hands-off, but allow for plenty of time for caramelizing the onions (hands-on!).
• Alcohol – Both of the alcohol sources will completely cook off before serving. With that said, they can be eliminated if opposed, but the end result will suffer.
• Vegetarian – Make this recipe vegetarian by using vegetable broth instead of beef stock.
• Oven-safe bowls – As noted above, oven-safe bowls are absolutely necessary for broiling the soup, cheese, and bread together. Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

• Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
• Storing: Soup can be stored in the refrigerator for up to four days.
• Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original.

Here are the substitutions I made that are also listed in the recipe card at the bottom of this post:

• Used store bought beef stock instead of homemade.
• Eliminated parmesan cheese. Used only Swiss cheese.
• Used brandy instead of cognac.
• Eliminated the raw onion, grated before serving.

What to serve with French onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad. 

What kind of cheese is on French Onion Soup?

Swiss cheese and parmesan cheese are two popular kinds of cheese used in French Onion Soup. Swiss cheese gives the soup a punch of sourness, which is my recommendation.

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Best French Onion Soup Recipe

The best french onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty french bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

Cuisine French

Keyword french, soup

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 6 -8 servings

Calories 729kcal

Author Anna Kate

Ingredients

• 6 cups yellow onions thinly sliced (about 1 1/2 to 2 lbs)
• 1 tablespoon cooking oil
• 2 tablespoons butter
• ½ teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons flour
• 6 cups beef stock preferably homemade
• 1 cup dry red wine
• 1 bay leaf
• ½ teaspoon ground sage
• salt and pepper to taste
• ½ raw onion grated
• 16 ounces swiss cheese freshly grated
• 3 tablespoons brandy or cognac
• 8 slices French bread about 1 inch thick
• 4 tablespoons olive oil for drizzling

Instructions

Prepare the ingredients

• Begin by thinly slicing the onions. A mandolin is an excellent tool for this task to quickly slice the onions.
• Add the beef stock to a saucepan and simmer.
• Grate the raw onion and swiss cheese. Set aside. 

Caramelize the onions

• To a large Dutch oven, heat 1 tablespoon of cooking oil and 2 tablespoons of butter over medium-low heat.
• Add sliced onions and stir until they are evenly coated with the oil. Cover and continue to cook the onions for about 20 minutes, until they are tender and translucent.
• When the onions are tender and translucent, increase the heat to medium or medium-high heat. 
• Add the sugar and salt to the pot. Continue cooking, stirring frequently, until the onions begin to brown, caramelize, and reduce significantly.
• Once caramelized, reduce the heat to medium-low and add the flour to the pot of onions.
• Brown the flour for about 2-3 minutes, whisking all the while. Avoid scorching the flour by reducing the heat if necessary. (If the flour does not form a thick paste, you can add a bit more butter here).
• Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
• Add the remaining stock, wine, sage, and a bay leaf to the soup. Cover and simmer for 30 minutes.

To make the “croutes”

• Preheat the oven to 325 degrees F.
• Drizzle each side of the bread slices with a bit of olive oil and place on a baking sheet.
• Cook the croutes for 15 minutes on each side (30 minutes total).
• While the bread is toasting, check the soup for seasoning and add salt and pepper if needed.

Assemble the dish

• Remove the bay leaf from the soup. 
• Then, add the brandy, raw onion, and a few ounces of swiss cheese directly into the soup and stir.
• For easy moving, place the individual oven-safe casseroles, ramekins, or mini cocottes on a baking sheet. Then, transfer the soup to the individual dishes.
• Remove the toasted bread from the oven and place one slice on top of each soup serving.
• Sprinkle the remaining cheese over each bread slice, making sure to cover the edges of the toast to prevent burning.
• Place in a 350-degree oven for about 30 minutes. Then, turn on the broiler and brown cheese well.
• Remove from the oven and allow to cool for a few minutes. Serve.

Notes

Please read the entire post for details, tips, and more!

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”. See my recommendation in the Recommended Products section below.

Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

• Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
• Storing: Soup can be stored in the refrigerator for up to four days.
• Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original. Here are the substitutions I made:

• Used store-bought beef stock instead of homemade.
• Eliminated parmesan cheese. Used only Swiss cheese.
• Used brandy instead of cognac.
• Eliminated the raw onion, grated before serving.

What to serve with french onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

Nutrition

Serving: 1grams | Calories: 729kcal | Carbohydrates: 71g | Protein: 31g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1340mg | Fiber: 5g | Sugar: 14g

The post Best French Onion Soup Recipe appeared first on Southern Cravings.

So many rich savory flavors pour into this one-pot meal! This is the perfect recipe to prepare on a cold night. With a few simple steps, you will have a delicious, tender beef stew!

If you haven’t guessed by now, the Irish twist to this beef stew recipe is the added flavors of Guinness. With this addition, the Guinness works to thicken up the mixture of herbs and stock into a savory broth. The alcohol completely cooks out no matter what method you use.

If you are opposed to using Guinness, it can be left out and replaced with broth instead.

About Irish Beef Stew

Traditionally, Irish stew is made with the neckpieces of lamb or mutton. I know that’s difficult for some readers to find, so we are keeping it simple by using beef instead of lamb.

If you are an Irish stew purist, you can certainly use the same amount of lamb in place of beef for this recipe.

Ingredients for Irish Stew

Beef: This recipe calls for chuck roast, but you can also use stew meat or beef cubes instead. Chuck roast is a much more tender cut of beef which makes it perfect for roasting, stews, and soups.

Seasonings: This recipe calls for a variety of dried and fresh seasonings to create the delicious flavors. You can use dried and fresh ingredients interchangeably when needed. (garlic, dried thyme, bay leaves, Worcestershire sauce, parsley)

Natural thickening agents: The tomato paste, beer, and butter work together to create the rich, thick, and hearty broth that adds so much flavor to this savory stew! You will not need any cornstarch or flour for this recipe.

Vegetables: If needed, different types of potatoes can be used in this recipe in place of Yukon gold potatoes, like red potatoes or white potatoes.

Quarter-sized baby potatoes and baby carrots are a great way to save time during prep. You can also find pre-diced onion in your produce section, or give a halved onion a whirl in the food processor instead.

Beer: Using a heavy beer like Guinness, gives stews additional flavor and richness. Any heavy beer, like a porter or stout, will work with this recipe. The addition of beer may also be omitted and replaced with the same amount of beef broth.

What to Serve with Guinness Beef Stew

Many people serve their stews over a pillow of mashed potatoes (pressure cooker mashed potatoes here!).

You could also serve this alone, with bread, salad, or over rice or egg noodles to stretch the leftovers.

How to Make Irish Beef Stew on the Stovetop

Most recipes will have you coat the beef in flour, then brown. This thickens the soup and (arguably) adds more flavor to the pot. However, I choose to skip this step and simply brown the meat with a little salt and pepper.

• If you are using cubed meat, pat the cubes dry on all sides and season with salt and pepper.
• If you are using roast meat or another “whole” cut of beef, either leave it whole to shred when the cooking is done, or you can cube the meat into half-inch pieces. Then, pat dry and season.

Patting meat dry before searing and seasoning, helps to draw the moisture out of the meat and helps it form a flavorful crust as it is browned.

To make this on the stove, I suggest using a large dutch oven or a heavy-bottomed pot – about 7 quarts or larger. If you do not have a dutch oven, a large soup pot or stock pot will work well for this recipe.

Enameled cast iron works really well for recipes like this because it retains heat for longer and distributes heat more evenly than a regular pot. Because it’s enameled, it’s easy to clean, too!

Instructions

To start, cut the chuck roast into cubes, pat dry, and season.

Working in batches, carefully add the beef to the pot. Don’t crowd the beef as we want the meat to sear instead of steam.

After each batch is browned on all sides, remove the beef to a plate and set aside. Then, sauté the onion in butter until tender. 

Quickly stir in the garlic being careful not to burn – just long enough to “wake up” the flavor and aroma of the minced garlic.

Reduce the heat and pour in the Guinness beer to deglaze the pot. Use a wooden spoon to scrape up all of the browned bits in the bottom of the pot.

Add in the tomato paste, stock and remaining seasonings. Then, add the vegetables to the pot.

Return the beef to the pot along with any juices that accumulated with it, and stir well to combine all of the ingredients.

Reduce the heat to a simmer for about 2 hours or until the meat is tender.

Making Beef Stew in the Crock-Pot or Slow Cooker

The steps are very similar when making this in the slow cooker or Crock-Pot.

1. Turn the slow cooker to low (9-10 hours), medium (7-8 hours), or high for (6-7 hours).
2. Brown the beef per the instructions in the recipe card below.
3. Add it to the slow cooker with the rest of the remaining ingredients.

Since the cook time is much longer than the stovetop version, give the stew plenty of time to cook and tenderize the meat.

Tips for Dutch Oven Beef Stew

This recipe is so easy to make, but I’ve also included a few tips readers have suggested and other things I’ve found along the way.

Making Ahead: This recipe can be made ahead of time and stored in the refrigerator for about 3 days before consuming. Prepare the stew completely, store, then reheat slowly on the stovetop until warmed through.

Freezing: If you have leftover soup, it can be frozen for up to 3 months. Before serving, defrost in the refrigerator and reheat slowly on the stove until warmed through.

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQ for Irish Stew with Guinness

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Irish Beef Stew with Guinness

Stew is the ultimate comfort food! Made with tender pieces of beef and flavorful cuts of carrots and potatoes, this beef stew is a classic with an Irish twist of Guinness. No flour or thickening agent used!

Course Dinner Recipes

Cuisine Irish

Keyword beef, stew

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 6 people

Calories 588kcal

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

• 3 pounds beef chuck roast well-marbled, cut into 1/2-inch pieces
• kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion peeled and finely diced
• 5 carrots peeled and cut into 1/4-inch rounds (about 2 cups)
• 6 cloves garlic minced
• 2 tablespoons tomato paste
• 4 cups beef stock
• 12 ounce Guinness beer
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1 pound yukon gold potatoes cut into 1/2-inch pieces

Instructions

• Season beef generously with salt and pepper.
• To a large dutch oven, heat the olive oil over medium-high heat.
• Working in batches, sear the beef on all sides and turning every minute or so until all sides are browned. Remove from the pot and set aside.
• To the same pot, melt the butter and sauté the onion until tender (about 5 minutes). Add extra oil if needed.
• Add garlic; cook 1 minute longer.
• Add the Guinness and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
• Stir in tomato paste until blended.
• Stir in the stock, carrots, potatoes, tomato paste, bay leaves, thyme, and Worcestershire to the pot. Stir to combine.
• Return beef to pot and bring to a boil. Reduce heat, cover and simmer on medium-low or until beef is tender, about 2 hours.
• After 2 hours, check the potatoes for doneness and the beef for tenderness. Discard the bay leaves before serving.

Notes

Please read the entire post for details, tips, and more!

• You can also use chuck shoulder or any roast meat.
• Broth can be used in place of stock, but stock adds more flavor to the stew.
• Guinness can be replaced with any porter, stout, or dark beer. The alcohol completely cooks out of the recipe no matter which method you use. The Guinness flavor does not come through, but it does add a subtle richness to the stew.

Nutrition

Serving: 1 | Calories: 588kcal | Carbohydrates: 26g | Protein: 49g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 620mg | Potassium: 1647mg | Fiber: 4g | Sugar: 6g | Calcium: 94mg | Iron: 6mg

The post Thick and Hearty Irish Beef Stew with Guinness appeared first on Southern Cravings.

If you haven’t noticed, I’m into soup recipes that have flexibility. I rarely follow a recipe, but when I created this soup with leftover pulled pork, I had to jot it down. Let me tell ya, this goes great with a slice of southern cornbread!

This soup can be made with or without meat. You could use leftover roasted chicken and make this with homemade chicken stock, or really any meat that needs to be used up.

It’s rich with flavors of Worcestershire sauce, roasted tomatoes, frozen vegetables and a kick from the buffalo sauce. You can make this for game day, hectic weeknights, or for anytime. Just dump in a pot and simmer while you get stuff done!

Why You Should Make this Soup:

• Uses frozen veggies – perfect for throwing together last minute!
• Can simmer all day or made in a flash!
• Uses up leftover pork, beef or chicken! Leave out the meat for a vegetarian option!
• Kids get their veggies! 
• Veggies can be subbed for picky eaters!

How to Cook Vegetable Soup

You can make this on the stove while you buzz around the house, in the slow cooker while you run errands, or in the pressure cooker for a quick weeknight meal. I used my favorite dutch oven!

Here’s How to Do it:

1. Roughly chop a yellow onion and saute with a clove of garlic in a dutch oven until translucent.

2. Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.

3. Add in veggies. I use frozen Lima beans, carrots and okra. 

4. Add in one can of stewed tomatoes and diced tomatoes.

5. Add chopped new potatoes and vegetable broth. Season with salt and pepper, chili powder and sauces. Stir until well-combined.

The soup is ready when the potatoes are tender, but I like to cook this all day long to get all the rich flavors!

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Hearty Vegetable Soup Recipe

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth! 

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8

Calories 48kcal

Author Anna Kate

Ingredients

• 1 to 1 ½ pounds leftover pulled pork*
• 5 new potatoes cubed
• 1 yellow onion roughly chopped
• 2 cloves garlic minced
• 12 ounces sliced carrots frozen
• 12 ounces Lima beans* frozen
• 12 ounces chopped okra frozen
• 15 ounces diced fire-roasted tomatoes canned
• 15 ounces stewed tomatoes canned
• 4 tablespoons Frank’s Hot Sauce
• 4 tablespoons Worcestershire sauce
• 2 tablespoons of BBQ Sauce your choice!
• 4 cups vegetable broth
• 1 tablespoon chili powder

Instructions

• Roughly chop a yellow onion and saute with garlic in a dutch oven until translucent.
• Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.
• Add in veggies. I use frozen Lima beans, carrots and okra. 
• Add in one can of stewed tomatoes and diced tomatoes.
• Add chopped new potatoes.
• Add vegetable broth and season with salt and pepper, chili powder and sauces. Stir until well-combined.
• Bring the soup to a boil, then simmer for about 3-4 hours until potatoes are tender.

Notes

• Pulled pork can be substituted for pulled chicken or beef.
• This recipe calls for frozen vegetables, but fresh vegetables can be used.
• Vegetables are easily substituted for what is available to you!

Nutrition

Serving: 1 | Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 1027mg | Potassium: 221mg | Fiber: 2g | Sugar: 6g | Calcium: 51mg | Iron: 2mg

The post Hearty Vegetable Soup Recipe with Pulled Pork appeared first on Southern Cravings.