Pastie Soup
Cozy up to a comforting bowl of Pastie Soup, a hearty and flavorful dish inspired by the classic Cornish pasty. This savory soup combines tender chunks of potatoes, carrots, celery, and onion with rich ground beef, all simmered in a fragrant beef broth seasoned with thyme and a touch of black pepper. Thickened with a hint of flour for a velvety texture, it captures the essence of a traditional meat-and-vegetable hand pie in every spoonful. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or warming up on chilly days. Serve it piping hot with a sprinkle of fresh parsley and a side of crusty bread for a soul-satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 large Potatoes
- 2 medium Carrots
- 1 medium Onion
- 2 Celery stalks
- 6 cups Beef broth
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Peel and dice the potatoes into small, bite-sized cubes. Peel and chop the carrots into small pieces. Dice the celery and onion.
In a large pot or Dutch oven, melt the butter over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5 minutes.
Season the beef with salt, black pepper, and thyme. Stir well to combine.
Add the chopped onion, celery, carrots, and potatoes to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
Sprinkle the flour over the vegetables and beef. Stir to coat everything evenly and cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth, stirring constantly to avoid lumps. Add the bay leaf and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 25-30 minutes, stirring occasionally. Simmer until the potatoes and carrots are tender and the flavors have melded together.
Remove the bay leaf from the soup and discard. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with chopped parsley, and enjoy alongside a slice of crusty bread for a full, satisfying meal.
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 8244 mg | 358% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 21.9 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6008 mg | 128% | |
*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.
