Ground Beef Vegetable Soup
This hearty Ground Beef Vegetable Soup is a comforting dish that combines savory ground beef with a medley of nutritious vegetables. It’s perfect for a cozy dinner and can be easily adapted to use what you have on hand.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, diced
- 1 medium zucchini, diced
- 15 oz can diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- 1 cup green beans, trimmed and cut optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Stir in the diced carrots, celery, and potato. Cook for another 5 minutes, stirring occasionally.
- Add the diced zucchini, diced tomatoes (with their juice), beef broth, thyme, and oregano to the pot. Stir to combine.
- Bring the soup to a boil. Then reduce the heat, cover, and let it simmer for 20 minutes.
- If using, add the green beans halfway through the simmering time. Season with salt and pepper to taste.
- After the soup has finished simmering, give it a stir, and then ladle it into bowls to serve.
Notes
This soup stores well in the refrigerator for up to 3 days and also freezes nicely for future meals.
For a thicker soup, let it simmer uncovered for a few extra minutes to allow some of the liquid to evaporate.