Flu Busting Soup Recipe | Creamy Beef Vegetable Soup
There’s something about a simmering pot on the stove that just feels like home—especially when someone isn’t feeling their best. This flu busting soup recipe has become one of our favorite cozy meals during sick days and chilly evenings. It came together on a winter evening when we all just need a comforting boost. I didn’t follow a recipe, just started tossing in all the foods I knew would be healing—homemade bone broth, garden veggies, plenty of garlic, turmeric—and somehow it turned into one of those meals the whole family asks for any time they are feeling under the weather.
Ingredients
- 4 small potatoes peeled & cubed
- 1 medium onion diced
- 4-5 carrots diced
- 3-4 celery stalks diced
- fresh herbs - my favorite is thyme but any fresh or dried herbs will add great flavor
- 4-5 tbsp butter divided
- 1/4 cup flour
- 4 cups homemade broth
- 1-2 tsp turmeric
- 1/2 tsp black pepper
- 1-2 tsp salt
- 1 lb ground beef
- 6-8 cloves garlic minced (about 1/2 a head)
- 3-4 cups fresh spinach
- 1–1½ cups shredded cheddar cheese
Instructions
Prep
- First, prep all the veggies – peel potatoes and carrots if desired, then chop the potatoes, onions, carrots, celery, spinach, herbs, and mince the garlic.
Cook the potatoes
- Using the cubed potatoes, add water or broth in a large pot or dutch oven and boil till tender, around 15 minutes. I like to use part of the broth to boil the potatoes, just don’t drain it off! Once tender, roughly mash and set aside. Don’t worry about getting it creamy – it will add to the texture from the rest of the veggies.
Build the base
- In a stainless steel or cast iron skillet, melt half the butter over medium heat. Using the prepped veggies, sauté the onion until soft and translucent. Add carrots and celery, cook for a 4-5 minutes until they begin to soften and smell amazing.
Make it creamy
- Once the veggies are softened, add the rest of the butter, then sprinkle in the flour. Stir well to coat everything. Slowly pour in the broth, stirring as you go to keep it smooth. Let simmer a few minutes till it thickens, then add to the large pot with the mashed potatoes. Stir in turmeric, black pepper, and salt. Continue to let it simmer around 10 minutes until the veggies are tender.
Cook the meat & greens
- Back in the skillet you used for the veggies, cook the ground beef. Once it is browned, add garlic and fresh herbs, cook until fragrant. Season with salt, then toss in the spinach and let it wilt.
Bring it together
- Add the beef mixture to the soup and stir well. Finish with shredded cheddar cheese, stirring until melted into the broth.
Serve warm
- Ladle into bowls, top with more cheese or fresh herbs if desired, and enjoy—preferably with a cozy blanket and maybe a slice of sourdough on the side.
Notes
This reheats beautifully the next day – maybe even better beings it gives the flavors time to meld. I love doubling the recipe and having enough for two meals. Simply cool and refrigerate. If it is a bit thick when reheating, add a bit more broth or milk in the bottom of your pot.