Beef Broccoli & Potato Soup


  • 4 T. Olive oil
  • 2 T. Butter, if using cubed beef, ½ of that if ground beef
  • ½ lb. or more, ground or cubed beef, depending on how beefy you want it
  • 1 stalk celery, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 3/4 cup cubed potato
  • salt and pepper, to taste
  • 4 cups beef broth  


Salt and pepper the beef, set aside.

Saute the onion, garlic, celery (the “holy trinity”) and potato in oil and butter. When softened, remove vegetables.

Saute the beef until browned. Dust the beef with whole wheat flour.

Add sauteed vegetables back to the mix and allow to simmer: if ground beef, 30 minutes, if cubed, 1 hour.

Add broccoli florets in last 15 minutes of cooking. Adjust times depending on tenderness of beef, broccoli and potatoes.

This will serve 2 heartily. Double the recipe if for 4 or 5. Serve with crusty rolls and a Rose’ wine.


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