ground beef vegetable soup
This hearty ground beef vegetable soup is a comforting dish packed with flavor and nutrients. A perfect meal for busy weeknights, this soup combines ground beef with a variety of fresh vegetables, creating a filling and satisfying bowl of goodness.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 units carrots, diced
- 2 stalks celery, diced
- 1 unit bell pepper, diced
- 14.5 ounces diced tomatoes, drained
- 4 cups beef broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn frozen or canned
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onions and minced garlic, cooking for about 3-4 minutes until soft and fragrant.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes). Drain any excess fat if necessary.
- Stir in the diced carrots, celery, and bell pepper. Sauté for another 5 minutes until the vegetables begin to soften.
- Add the drained diced tomatoes, beef broth, green beans, corn, oregano, thyme, salt, and pepper to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, stirring occasionally.
- Taste and adjust the seasoning if necessary before serving.
Notes
This soup is versatile; you can add other vegetables like potatoes, zucchini, or peas based on your preferences.
Consider garnishing with fresh parsley or grated cheese for added flavor.
Leftover soup can be stored in the refrigerator for up to 3 days, or frozen for later use.