It’s still chilly outside and I’ve been craving soup constantly — hence the many soup recipes this month. This is a new soup I created on a whim and my husband insisted it was blog-worthy, so I photographed it and am sharing the recipe here. The soup is full of flavor with hearty chunks of potato, tender green beans and savory ground beef. It’s comforting and perfect for cold winter days.
5 from 1 rating
Beef Potato & Green Bean Soup
Created by Amber Brady
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Yields6 Servings
Ingredients
- 1 lb ground beef
- Salt & Pepper
- 3 cups skim milk
- 1 cup beef broth
- 1 envelope onion soup mix
- 1 tsp garlic powder
- 1 tsp basil
- 3 Tbsp cornstarch
- 4 medium red potatoes (halved lengthwise and sliced thin)
- 1 (14.5oz) can green beans
Instructions
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In a large skillet, brown the ground beef, breaking it up with a spatula. Season with salt and pepper, then drain the fat thoroughly. For less oil in the finished soup, you can rinse the cooked beef briefly with a little water after draining.
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In a 4–6 quart slow cooker, whisk together the milk, beef broth, onion soup mix, garlic powder, basil and cornstarch until the cornstarch is fully dissolved.
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Add the sliced potatoes and the cooked ground beef to the slow cooker and stir to combine. Cook on low for 5–6 hours, or until the potatoes are tender.
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Place the entire can of green beans, including the liquid, in a small saucepan and bring to a boil. Drain the beans and add them to the soup. Stir and serve hot.
Notes
- *To cook on the stovetop: Brown and season the beef, drain the fat. Combine the milk, broth, onion soup mix, garlic powder, basil and cornstarch in a large pot, whisking until smooth. Add potatoes and cooked beef, then simmer, stirring occasionally, for about 15 minutes or until potatoes are tender. Drain and add the green beans, heating through before serving.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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