Prep Time:
45 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs 15 mins
Servings:
8
Ingredients
Directions
Melt butter and oil in a large skillet over medium heat until the foam disappears from butter. Cook and stir beef and onion in butter-oil mixture until browned, about 10 minutes.
While beef is cooking, mix together flour, paprika, salt, and pepper in a small bowl. Sprinkle flour mixture over browned beef; stir to coat and set aside.
Pour beef broth and water into a large soup pot. Stir in parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
Mix in corn, potatoes, carrots, celery, and tomato paste. Bring to a simmer and cook uncovered, stirring occasionally, until vegetables are tender and soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
Recipe Tips
You can double the recipe and freeze some.
Refrigeration makes the soup thicker and richer.
Nutrition Facts (per serving)
| 361 | Calories |
| 13g | Fat |
| 27g | Carbs |
| 36g | Protein |
