Mrs. Gilbert's Beef Soup

7 hours ago

2 min read

Prep Time: 15 mins	Cook Time: 1hr
Total Time: 1 hr 15 mins	Serves: 4-6

Some recipes earn a permanent place in the kitchen not because they’re complicated, but because they have been made, shared, and returned to for years. Mrs. Gilbert’s Beef Soup is one of those recipes. Originally shared by Sofia’s grandmother’s best friend, Mrs. Gilbert, it has remained part of the family recipe collection ever since. It’s an old-fashioned, deeply comforting soup built from familiar ingredients and the sort of straightforward method that makes a recipe easy to pass from one kitchen to another.

Made with ground beef, potatoes, carrots, and onion, it’s hearty without being fussy and particularly well suited to a long, gentle simmer. The vegetables soften, the broth takes on the richness of the beef, and everything gradually comes together into the kind of simple supper that needs little more than a piece of crusty bread alongside it. It’s also an excellent soup to make ahead, when a little extra time gives all those flavors a chance to settle together.

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 1 pound lean ground beef

• 3 carrots, sliced ⅛ inch thick

• 4–5 medium potatoes, peeled and cut into large dice

• 48 ounces beef broth

• salt and freshly ground black pepper, to taste

Instructions

Build the Soup

Heat the olive oil in a 6- to 8-quart stockpot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent. Add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon.

Simmer

Stir in the beef broth, carrots, and potatoes. Bring the soup to a gentle simmer. Reduce the heat to low and cook for 45–60 minutes, or until the potatoes are tender and the carrots are soft.