Meal Prep Like a Pro with This High Protein Spicy Vegetable Beef Soup Recipe

This kinda healthy ground beef vegetable soup combines extra lean ground beef and a ton of veggies with a spicy, umami broth that's next level tasty. The recipe makes eight servings with 14g of protein, 5g of fiber, and only 185 calories each.

It's a lengthy ingredient list, but it's pretty simple to make beyond the prep work. You can print the recipe from our website at https://withthewoodruffs.com/ground-b...

Brown one side of a pound of extra lean ground beef in a soup pot, Dutch oven, or using an Instant Pot or pressure cooker's sauté function. Once browned, break apart and push to one side, adding olive oil to the other side. Add diced onion and celery to the pot and mix everything together. Continue cooking until the beef is fully cooked.

Add chipotle peppers in adobo, tomato paste, and garlic powder. Stir to evenly incorporate and cook the tomato paste, about 2 minutes.

Add a pound of peeled and chopped potatoes and carrots.

Finally, add red wine vinegar, Worcestershire sauce, soy sauce, beef broth, bay leaves, and fresh thyme.

Bring up to a boil and reduce to a simmer before covering and cooking for 30-40 minutes until the potatoes and carrots are tender. For pressure cooking, seal and cook with high pressure for 20 minutes.

Add frozen green peas to both versions at the very end and let them come up to temperature for 5-10 minutes before serving.