Save This hearty bowl combines savory ground beef with tender russet potatoes, carrots, celery, and sweet peas in a flavorful beef broth base. The smoked paprika and dried thyme add depth, while diced tomatoes provide subtle tang. Ready in under an hour, this makes six generous servings—ideal for feeding a family or meal prep for the week.
My brother-in-law used to make this soup every Sunday during football season, and the whole house would smell like onions and beef for hours. I finally asked him for the recipe because my kids kept asking when we were going back to Uncle Mikes house. Now it is the most requested dinner when the first cold snap hits.
Last winter my daughter had three friends over after sledding, and I made a double batch thinking it would last a couple days. They ate the entire pot standing around the stove, dipping whatever bread they could find in the broth. That is when I knew this soup was special.
Ingredients
- Ground beef: The foundation of flavor that gives this soup its hearty character and rich broth base
- Russet potatoes: These break down slightly to thicken the soup naturally while maintaining enough structure to be satisfying
- Beef broth: Use a good quality brand or homemade if you have it because it becomes the soul of the entire dish
- Smoked paprika: This little addition adds a subtle depth that makes people ask what is different about your soup
- Frozen peas: They add sweetness and pop of color that brightens up the earthy flavors
Instructions
- Brown the beef well:
- Cook the ground beef over medium heat until it develops a nice brown color, breaking it apart with your spoon as it cooks. Drain some of the excess fat if there is more than a few tablespoons in the pot.
- Soften the aromatics:
- Add the onion, garlic, carrots, and celery to the beef, cooking for about 5 minutes until the onions turn translucent and the kitchen starts smelling amazing.
- Build the broth:
- Pour in the beef broth and the diced tomatoes with all their juices, then add the potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Stir everything together and let it come to a gentle boil.
- Simmer until tender:
- Lower the heat to a steady simmer, cover the pot, and let it cook for 25 minutes until a potato cube easily breaks apart against the side of your spoon.
- Add the finishing touches:
- Stir in the frozen peas and let them cook for just 5 minutes more before removing the bay leaf. Taste the broth and add more salt or pepper if it needs a little boost.
Save My friend Sarah started calling this her hangover soup after she showed up at my house last January looking rough and left asking for the recipe. Now she texts me every time she makes it, saying it is the only thing that cures what winter throws at her.
Making It Your Own
Ground turkey works beautifully if you want something lighter, and the soup still has plenty of depth from the smoked paprika and tomatoes. Sometimes I throw in a handful of corn or green beans if my vegetable drawer is overflowing.
The Creamy Question
My husband prefers it brothy while I love stirring in a splash of cream at the very end. The beauty is that everyone can customize their own bowl with a little milk or shredded cheese if they want that richness.
What To Serve Alongside
Crusty bread is non-negotiable in our house for soaking up every last drop of that flavorful broth. A simple green salad with vinegar dressing cuts through the richness and makes the whole meal feel complete.
- Toast extra bread slices and brush them with garlic butter for an automatic upgrade
- The soup freezes exceptionally well for those nights when cooking feels impossible
- Double the recipe now because it always disappears faster than you expect
Save There is something about a pot of soup bubbling away on the stove that makes a house feel like home, especially when the wind is howling outside. This is the kind of recipe that quietly becomes part of your familys story.
Your Recipe Questions Answered
- → Can I freeze this soup?
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Yes, it freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator before reheating.
- → What potatoes work best?
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Russet potatoes hold their shape well during simmering. Yukon Gold are a great alternative for a creamier texture.
- → How do I make it creamy?
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Stir in ½ cup heavy cream or whole milk during the last 5 minutes of cooking. Avoid boiling after adding dairy to prevent separation.
- → Can I use leaner meat?
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Ground turkey or chicken work as lighter substitutes. You may need to add a tablespoon of oil when cooking leaner meats.
- → What sides pair well?
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Crusty bread, cornbread, or crackers complement the broth. A simple green salad adds freshness to balance the hearty soup.
