Hillbilly Soup
Warm up with a hearty bowl of Hillbilly Soup, a rustic, flavor-packed recipe that’s equal parts comforting and satisfying. This one-pot wonder combines savory ground beef, tender potatoes, sweet carrots, and celery, all simmered in a robust beef broth infused with the tang of Worcestershire sauce and the warmth of paprika and thyme. With a medley of protein-rich kidney beans, sweet bursts of corn, and the hearty texture of diced tomatoes, this soup is a wholesome, crowd-pleasing meal perfect for busy weeknights or cozy weekends. Ready in just an hour and serving up to six, Hillbilly Soup is the ultimate comfort food to serve with crusty bread or crackers, making it a deliciously practical addition to your recipe collection.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced onion
- 2 cloves, minced garlic cloves
- 3 medium, peeled and diced potatoes
- 2 large, peeled and sliced carrots
- 2 sliced celery stalks
- 14.5 ounces canned diced tomatoes
- 4 cups beef broth
- 15 ounces, drained and rinsed canned kidney beans
- 1 cup frozen corn
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 leaf bay leaf
Instructions
In a large pot or Dutch oven, heat over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat.
Add the diced onion and minced garlic to the pot with the ground beef. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the diced potatoes, sliced carrots, and celery. Cook for 3-4 minutes to lightly soften the vegetables.
Pour in the canned diced tomatoes (with juices) and the beef broth. Stir to combine.
Add the drained and rinsed kidney beans, frozen corn, Worcestershire sauce, salt, black pepper, paprika, thyme, and bay leaf. Stir everything together.
Bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for 30-35 minutes, stirring occasionally, until the potatoes and carrots are tender.
Remove the bay leaf from the pot. Taste and adjust seasoning if needed.
Ladle the soup into bowls and serve hot. Enjoy with some crusty bread or crackers if desired.
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 8541 mg | 371% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 49.6 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 9767 mg | 208% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
