Ground Beef Vegetable Soup
This hearty Ground Beef Vegetable Soup is a comforting dish perfect for chilly days. Packed with nutritious vegetables and savory beef, it's an easy, one-pot meal that’s great for the whole family.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 bell pepper, diced (any color)
- 14.5 ounces diced tomatoes, undrained 1 can
- 4 cups beef broth
- 1 cup green beans, chopped (fresh or frozen)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
- 1 cup corn (fresh, frozen, or canned)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Add the carrots, celery, and bell pepper to the pot. Sauté for another 5 minutes, stirring frequently.
- Stir in the diced tomatoes (with juice), beef broth, green beans, corn, oregano, thyme, salt, pepper, and the bay leaf.
- Bring the soup to a boil, then reduce heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
- Taste and adjust seasoning if needed, then remove the bay leaf before serving.
Notes
This soup can be stored in the refrigerator for up to 3 days and also freezes well for later use.
Feel free to customize the vegetables based on your preference or what's in season—zucchini, potatoes, and spinach are great additions.
Serve the soup with crusty bread or a side salad for a complete meal.