Creamy Beef and Vegetable Soup
Serves 8
10 mins prep
30 mins cook
40 mins total
This Creamy Beef and Vegetable Soup is velvety, veggie-packed, the perfect comfort dish for cold seasons.
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In a large Dutch oven cook the ground beef over medium to high heat. It should be crumbled and lightly seared. Remove the ground beef and strain off any excess grease.
Add extra virgin olive oil to the pot and heat over medium. Add the diced white onion and sauté for 3 to 4 minutes or until translucent. Then add the minced garlic and sauté for 1 minute or until fragrant.
Pour in the vegetable broth and add the quartered potatoes, Italian seasoning, fresh rosemary, fresh thyme, salt, and black pepper. Bring to a boil. Once it's boiling, reduce the heat to a simmer, cover the pot, and allow the potatoes to cook for 8 to 10 minutes.
Add the frozen mixed vegetables, bring it back to a simmer, cover the pot, and allow them to cook for 3 to 4 minutes.
Pour in the heavy whipping cream while stirring. Let it simmer and bubble for a few minutes until it slightly thickens. Sprinkle in the cheese and stir until it's melted and well combined.
Serve!
