Ground Beef Vegetable Soup
This hearty Ground Beef Vegetable Soup is a delicious and nutritious dish that combines tender ground beef with a variety of vegetables. It's perfect for a cozy dinner and is packed with flavor and protein.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Knife
- 1 Chopping board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 1 cup frozen green beans
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 1 bay leaf
- 2 tablespoons olive oil
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven.
- Add the diced onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).
- Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until it's browned and cooked through (approximately 5-7 minutes).
- Drain any excess fat from the pot if necessary.
- Stir in the chopped carrots, celery, and bell pepper. Cook for about 5 minutes until the vegetables begin to soften.
- Add the diced zucchini, can of diced tomatoes (with juices), beef broth, frozen green beans, thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
- Remove the bay leaf before serving and adjust seasoning to taste.
Notes
Feel free to add other vegetables such as corn or peas for extra nutrition.
This soup freezes well; store in airtight containers for up to 3 months.
Serve with crusty bread for a complete meal.