Dolly Parton’s Stampede Soup

Dolly Parton’s Stampede Soup is a hearty, old-fashioned beef and vegetable soup filled with ground beef, tender carrots, celery, tomatoes, and plenty of savory broth. It’s warm, filling, and exactly the kind of simple comfort food that hits the spot on a chilly evening.

What I like about this soup is that it doesn’t rely on complicated ingredients. Ground beef makes it substantial, while onion, garlic, carrots, and celery build a familiar homemade soup flavor.

Why You’ll Love This Recipe

This soup is hearty enough to work as dinner rather than just a starter. Between the ground beef and vegetables, there’s something substantial in every spoonful.

It also comes together in one pot, which keeps both preparation and cleanup manageable. Browning the beef first leaves flavorful bits behind that become part of the broth.

And it’s easy to adjust. You can add more vegetables, increase the broth for a soupier consistency, or let it simmer a little longer for a more concentrated flavor.

Diced tomatoes add a little acidity and richness to the beef broth, while thyme and rosemary give the pot a warm, savory finish. Everything simmers together until the vegetables are tender and the broth has picked up plenty of flavor from the beef.

It’s also an easy recipe to make ahead. Like many beef soups, the flavors become even more developed after the soup has had some time to sit.

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Ingredients You’ll Need

You’ll need ground beef and a handful of classic soup ingredients:

• Ground beef
• Yellow onion
• Garlic
• Carrots
• Celery
• Diced tomatoes
• Beef broth
• Dried thyme
• Dried rosemary
• Salt
• Black pepper

How To Make Dolly Parton’s Stampede Soup

Step 1: Add the ground beef to a large soup pot or Dutch oven over medium-high heat. Cook until completely browned, breaking the beef into small crumbles as it cooks.

Step 2: Drain away excess grease if necessary, leaving a small amount in the pot for cooking the vegetables.

Step 3: Add the diced onion, sliced carrots, and chopped celery. Cook for about 5–6 minutes, stirring occasionally, until the onion begins to soften.

Step 4: Add the minced garlic and cook for about 30 seconds, just until fragrant.

Step 5: Pour in the diced tomatoes with their juices and the beef broth. Stir well, scraping the bottom of the pot to loosen any browned bits.

Step 6: Add the dried thyme and rosemary. Season with salt and black pepper to taste.

Step 7: Bring the soup to a gentle boil, then reduce the heat to low. Partially cover the pot and simmer for about 25–30 minutes, or until the carrots and celery are tender.

Step 8: Taste the broth and adjust the seasoning as needed. If you prefer a little more broth, add an extra splash and let the soup warm through.

Step 9: Ladle the soup into bowls and serve hot.

Dolly Parton’s Stampede Soup Variations

Potato Beef Soup

Add diced Yukon Gold or Russet potatoes for a heartier meat-and-potatoes version.

Extra-Vegetable Stampede Soup

Add green beans, corn, peas, or zucchini for more vegetables in every bowl.

Tomato-Rich Beef Soup

Add a little tomato paste with the vegetables for a deeper tomato flavor.

Beef And Bean Soup

Add drained kidney or pinto beans for extra protein and a thicker, heartier soup.

Spicy Stampede Soup

Add a pinch of crushed red pepper for gentle heat.

Storing Dolly Parton’s Stampede Soup

Let leftover soup cool, then transfer it to airtight containers and refrigerate within two hours. It will keep for about 3–4 days.

FAQ

Can I Make This Soup Ahead?

Absolutely. This is a great make-ahead soup because the beef, herbs, and vegetables continue flavoring the broth as it sits.

Do I Need To Drain The Ground Beef?

If there’s a noticeable amount of rendered fat, yes. Removing the excess keeps the broth rich without making it greasy.

Can I Use Fresh Herbs?

Yes. Fresh thyme and rosemary can replace the dried herbs. You’ll generally need a little more fresh herb because dried herbs have a more concentrated flavor.

Can I Add Potatoes?

Yes. Diced potatoes would make the soup even heartier. Cut them relatively small so they become tender during the simmering time.

Why Does My Soup Taste Bland?

It may simply need additional salt. Beef broth varies considerably in saltiness, so taste the finished soup before deciding whether it needs more seasoning.

Can I Freeze This Soup?

Yes. Since there’s no pasta, cream, or potatoes in the basic recipe, it freezes particularly well.

Reheat gently on the stovetop or in the microwave until thoroughly hot. If the soup becomes more concentrated during storage, add a small splash of beef broth or water while reheating.

What To Serve With Dolly Parton’s Stampede Soup

Crusty bread: A warm rustic loaf or baguette is perfect for dipping into the savory beef broth.

Cornbread: Slightly sweet cornbread pairs especially well with the beef, tomatoes, and vegetables.

Grilled cheese: A crispy grilled cheese sandwich turns a bowl of soup into an especially cozy meal.

Fresh salad: A simple green salad with vinaigrette adds something crisp and fresh alongside the hearty soup.

Dinner rolls: Soft, warm rolls are an easy family-friendly option for soaking up the broth.

Baked potatoes: A simple baked potato makes the soup into an even more substantial dinner.

Give the beef enough time to brown rather than simply turning gray. Those browned bits at the bottom of the pot add a lot of flavor once the broth goes in.

And don’t rush the vegetable simmer. The soup is ready when the carrots and celery are properly tender and the herbs have had enough time to flavor the broth.

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This Dolly Parton’s Stampede Soup is a rich, creamy vegetable soup packed with comforting flavor—perfect for easy family dinners, cozy fall meals, cold-weather lunches, and delicious copycat recipes.

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Prep Time:

15 minutes

minutes

Cook Time:

40 minutes

minutes

Servings:

6

Calories:

232 kcal

Ingredients

• 1 pound ground beef
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 carrots sliced
• 2 celery stalks chopped
• 1 14.5-ounce can diced tomatoes
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt to taste
• Black pepper to taste

Instructions

1. Brown the ground beef in a large soup pot over medium-high heat, breaking it into small crumbles.
2. Drain excess fat if necessary.
3. Add the onion, carrots, and celery and cook for 5–6 minutes, until beginning to soften.
4. Stir in the garlic and cook for 30 seconds.
5. Add the diced tomatoes with their juices and the beef broth.
6. Stir in the thyme and rosemary and season with salt and black pepper.
7. Bring to a gentle boil, then reduce the heat and partially cover.
8. Simmer for 25–30 minutes, until the vegetables are tender.
9. Taste and adjust the seasoning, then serve hot.

Nutrition

Serving:

1 g

|

Calories:

232 kcal

|

Carbohydrates:

5 g

|

Protein:

17 g

|

Fat:

16 g

|

Saturated Fat:

6 g

|

Polyunsaturated Fat:

0.5 g

|

Monounsaturated Fat:

7 g

|

Trans Fat:

1 g

|

Cholesterol:

54 mg

|

Sodium:

1057 mg

|

Potassium:

539 mg

|

Fiber:

1 g

|

Sugar:

3 g

|

Vitamin A:

3490 IU

|

Vitamin C:

8 mg

|

Calcium:

63 mg

|

Iron:

3 mg

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