Tavern Soup
Warm, hearty, and brimming with rustic charm, Tavern Soup is a cozy bowl of comfort that brings old-world flavors to your table. This soul-soothing recipe combines tender ground beef or pork, a medley of aromatic vegetables, and creamy russet potatoes, all simmered in a rich beef stock infused with fresh thyme and a touch of cream. Thickened with a dusting of flour, this satisfying soup is packed with wholesome ingredients and plenty of savory depth. Perfect for chilly evenings, it's ready in just about an hour and tastes even better when served with crusty bread for dipping. Whether you're seeking a filling family dinner or a nostalgic taste of tavern-style classics, this one-pot wonder delivers timeless satisfaction.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 large russet potato, peeled and diced
- 1 pound ground beef or ground pork
- 3 tablespoons all-purpose flour
- 6 cups beef stock
- 1 leaf bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup heavy cream
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat olive oil and butter in a large pot over medium heat until melted and shimmering.
Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the carrots, celery, and potato to the pot. Stir and cook for 5 minutes to soften the vegetables slightly.
Push the vegetables to one side of the pot and add the ground beef or pork. Cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
Sprinkle the flour over the meat and vegetables, stirring well to coat everything. Cook for 2 minutes to remove the raw taste of the flour.
Slowly pour in the beef stock, stirring constantly to combine and avoid lumps. Bring the mixture to a simmer.
Add the bay leaf, thyme, salt, and black pepper. Reduce the heat to low and cover the pot. Simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
Remove the bay leaf and thyme sprigs. Stir in the heavy cream and simmer for another 5 minutes to meld the flavors.
Taste and adjust seasoning with additional salt or pepper as needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 8288 mg | 360% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 17.1 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4249 mg | 90% | |
*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.
