Soup > Meat Soups > Potted Meat Soups

Potted Meat and Vegetable Soup Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup milk
- 1/2 cup frozen peas

Special equipment needed: None

Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the chopped onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the chopped carrots and celery to the pot and cook for another 5 minutes.
4. Add the can of diced tomatoes, beef broth, dried thyme, dried rosemary, bay leaf, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
5. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is golden brown.
6. Slowly whisk in the milk, stirring constantly to prevent lumps from forming. Cook for another 2-3 minutes, until the mixture has thickened.
7. Stir the milk mixture into the soup, along with the frozen peas. Cook for another 5-10 minutes, until the peas are heated through and the soup has thickened slightly.
8. Remove the bay leaf from the soup before serving.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the beef, medium heat for cooking the vegetables, and low heat for simmering the soup.
Serving size:
This recipe makes 6 servings.

Nutritional information:
Calories per serving: 290
Fat: 15g
Carbohydrates: 16g
Protein: 21g
Sodium: 850mg
Fiber: 3g
Sugar: 6g

Substitutions for ingredients:
Ground beef can be substituted with ground turkey or chicken. Frozen peas can be substituted with frozen corn or green beans.

Variations:
Add diced potatoes or sweet potatoes to the soup for a heartier meal. Use vegetable broth instead of beef broth for a vegetarian version of the soup.

Tips and tricks:
To make the soup thicker, add more flour to the butter mixture. To make the soup thinner, add more beef broth.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in bowls with a slice of crusty bread on the side.

Garnishes:
Garnish the soup with chopped fresh parsley or grated Parmesan cheese.

Pairings:
Pair the soup with a side salad or a grilled cheese sandwich.

Suggested side dishes:
A side salad or a grilled cheese sandwich would be a great accompaniment to this soup.

Troubleshooting advice:
If the soup is too thick, add more beef broth or water to thin it out. If the soup is too thin, add more flour to the butter mixture.

Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Potted meat and vegetable soup is a classic comfort food that has been enjoyed for generations.

Flavor profiles:
This soup is savory and hearty, with a rich beef broth base and a variety of vegetables.

Serving suggestions:
Serve the soup with a slice of crusty bread or a side salad for a complete meal.

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Taste: Savory, Hearty, Rich, Comforting, Umami