Let’s prepare tomato & minced beef soup
Experience the perfect blend of flavors in this expertly crafted dish.
Ingredients
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- 1 tbsp olive oil
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- 1 medium onion, chopped
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- 2 carrots, chopped
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- 2 celery stalks, chopped
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- 1 lb minced beef
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- 2 cloves garlic, minced
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- 1 tsp dried oregano
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- 1/2 tsp dried basil
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- 1/4 tsp red pepper flakes (optional)
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- 1 (28 ounce) can crushed tomatoes
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- 4 cups beef broth
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- 1 tsp salt, or to taste
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- 1/2 tsp black pepper, or to taste
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- 1 cup small pasta (like ditalini or elbow macaroni)
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- 1/2 cup chopped fresh parsley, for garnish
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Instructions
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- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
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- Add the minced beef to the pot. Break it up with a spoon and cook until browned, draining off any excess fat.
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- Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant.
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- Pour in the crushed tomatoes and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
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- Season with salt and pepper. Cover the pot, reduce the heat to low, and let it simmer for at least 30 minutes, allowing the flavors to meld.
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- Stir in the pasta and cook according to package directions, usually about 8-10 minutes, until tender.
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- Taste and adjust seasoning as needed.
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- Ladle the hot soup into bowls and garnish with fresh parsley.
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Some suggestion that will make it even better
Don’t Cut Back on the Aromatics.
Well-cooked aromatics is the foundation of any good soup. When sautéing the onions, carrots and celery, make sure that they become soft. This makes them make their natural sweetness and forms a spectacular base of the soup.
The Beef Matters
I have learned that a good quality of minced beef will be a difference. This fat to lean ratio of approximately 80/20 is normally excellent in taste and moisture. Be sure it is browned, but not overcooked at this point. Properly browning the beef adds a depth of flavor you just can’t get otherwise.
For an extra punch of flavor, consider adding a tablespoon of tomato paste along with the garlic and herbs. Sauté it for a minute before adding the liquids; this caramelizes the paste and intensifies its taste.
Broth Quality is Key
Beef broth is the backbone here. If you can, use a good quality store-bought broth or even better, homemade. It really does elevate the entire dish. If you’re using bouillon cubes, dissolve them thoroughly.
Pasta Timing
Nobody likes mushy pasta. Add it towards the end of the cooking time, just long enough to become tender. If you’re planning on having leftovers, it’s often best to cook the pasta separately and add it to individual bowls when serving. This prevents the pasta from absorbing too much broth and becoming overcooked.
Spice it Up (or Down!)
The red pepper flakes are optional, but they add a lovely little warmth without making the soup spicy. If you have picky eaters or prefer a milder flavor, you can leave them out. A tiny pinch of cayenne pepper can also add a subtle kick if you’re feeling adventurous.
Creative Variations
This recipe is wonderfully adaptable. Here are a few ideas to switch things up:
- Add More Veggies: Feel free to toss in some chopped bell peppers, zucchini, or even a handful of spinach in the last few minutes of cooking.
- Make it Creamy: For a richer soup, stir in a splash of heavy cream or a dollop of sour cream right before serving.
- Lentil Boost: Add a half cup of brown or green lentils along with the beef broth for extra protein and fiber.
- Herbal Notes: Fresh herbs like thyme or rosemary can be added during the simmering stage for a different aromatic profile.
Storage and Reheating
Leftovers of this soup are fantastic! Once cooled, store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, you can do so gently on the stovetop over low heat or in the microwave. If the soup seems a bit thick, add a splash of water or broth to loosen it up. This soup actually tastes even better the next day as the flavors have more time to meld.
Frequently Asked Questions
What kind of minced beef is best for this soup?
A good quality minced beef with a moderate fat content (around 15-20%) is ideal. This fat renders down during cooking, adding flavor and richness to the soup. Too lean, and the soup might lack depth.
Can I make this soup vegetarian or vegan?
Absolutely! For a vegetarian version, simply omit the minced beef and use vegetable broth. You could add extra vegetables like mushrooms or lentils for heartiness. For a vegan version, use vegetable broth and ensure your pasta and any other additions are vegan-friendly. Consider adding plant-based mince if you want a similar texture.
How can I make the soup thicker?
If you prefer a thicker soup, you have a few options. You can simmer it uncovered for a little longer to allow some of the liquid to evaporate. Alternatively, you can mash some of the cooked vegetables against the side of the pot, or create a slurry with a tablespoon of cornstarch mixed with a little cold water and stir it into the simmering soup until thickened.
What can I serve with this tomato and minced beef soup?
This soup is quite hearty on its own, but it pairs wonderfully with crusty bread for dipping, a simple side salad, or even some garlic bread. Grilled cheese sandwiches are also a classic companion!
