Amish Comfort Vegetable Beef Soup: The Pot That Never Has Leftovers
There is something deeply satisfying about a soup that fills your kitchen with warmth before you even take the first spoonful. This Amish-style vegetable beef soup is exactly that kind of meal — the sort that draws everyone to the kitchen the moment it starts simmering, and disappears completely before the table is even fully set. It is hearty, honest, and made with simple ingredients that together create something far greater than the sum of their parts.
Rooted in the practical, wholesome cooking traditions of Amish communities, this soup is built around ground beef, chunky potatoes, and a generous medley of vegetables swimming in a rich, tomato-kissed broth. It is the kind of recipe passed from one generation to the next not because it is fancy, but because it works every single time. Whether you are feeding a hungry family on a cold weeknight or bringing something comforting to a neighbor in need, this soup delivers every time.
Ingredients
- 1 and a half pounds ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cut into bite-sized chunks
- 3 medium carrots, sliced into coins
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (15 oz) green beans, drained (or 1 cup fresh or frozen)
- 1 cup frozen or canned corn kernels
- 1 cup frozen or canned peas
- 6 cups beef broth
- 1 can (8 oz) tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt, or to taste
- Half a teaspoon black pepper
- Half a teaspoon paprika
- Half a teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon olive oil or butter
Method
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