Ground Beef Vegetable Soup
This hearty Ground Beef Vegetable Soup is perfect for a comforting meal any day of the week. Packed with vegetables and protein, it offers a nutritious option that's filling and delicious.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Chopping board
- 1 Knife
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped about 1 cup
- 2 cloves garlic, minced
- 3 medium carrots, diced about 1 cup
- 2 stalks celery, diced about 1 cup
- 1 medium bell pepper, diced about 1 cup
- 1 can diced tomatoes (14.5 oz)
- 4 cups beef broth
- 1 cup green beans, cut into 1-inch pieces fresh or frozen
- 1 cup corn fresh, frozen, or canned
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).
- Add the ground beef to the pot and cook until browned, breaking it up with a spatula (about 5-7 minutes). Drain any excess fat if necessary.
- Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes until the vegetables begin to soften.
- Add the can of diced tomatoes (with juices), beef broth, green beans, corn, thyme, oregano, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
You can customize the vegetables based on your preference or what you have on hand.
For added richness, consider using low-sodium broth.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.