Ground Beef Vegetable Soup
Ground Beef Vegetable Soup is a comforting and hearty dish that brings together tender beef and a variety of vegetables. It’s a meal that warms you up on a chilly day and is sure to please everyone at the dinner table. This one-pot recipe is not only delicious but also easy to make, making it perfect for busy weeknights.
Why Make This Recipe
This recipe is an excellent choice for those looking for a nutritious and satisfying meal. Ground Beef Vegetable Soup is packed with protein, vitamins, and minerals from the vegetables. It’s also versatile—feel free to include your favorite greens or any leftover vegetables you have on hand. Plus, it’s a great way to use pantry staples, making it both economical and convenient.
How to Make Ground Beef Vegetable Soup
Ingredients:
- Ground beef
- Onion
- Garlic
- Carrots
- Celery
- Potatoes
- Diced tomatoes
- Beef broth
- Green beans
- Corn
- Italian seasoning
- Salt
- Black pepper
Directions:
- Brown the ground beef in a large Dutch oven or soup pot over medium-high heat for 6–8 minutes, breaking it apart with a wooden spoon until browned and no longer pink. Drain excess grease if necessary.
- Add diced onion and celery to the pot and sauté for 4–5 minutes until the onion becomes translucent. Stir in minced garlic and cook for about 30 seconds.
- Add carrots and potatoes and stir to coat with beef and aromatics for 2 minutes.
- Pour in diced tomatoes and beef broth; add green beans, corn, Italian seasoning, salt, and black pepper. Stir well and scrape the bottom to loosen browned bits for 2 minutes.
- Bring to a gentle boil, reduce heat to medium-low, cover partially, and simmer for 25–30 minutes until potatoes and carrots are fork-tender.
- Taste and adjust seasoning if needed, then let the soup rest for a few minutes before serving.
How to Serve Ground Beef Vegetable Soup
Serve your Ground Beef Vegetable Soup hot, ideally in a bowl. You can garnish it with fresh herbs or a sprinkle of cheese for extra flavor. Pair it with crusty bread or crackers for a complete meal that everyone will enjoy.
How to Store Ground Beef Vegetable Soup
To store Ground Beef Vegetable Soup, allow it to cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Once frozen, it can last for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Tips to Make Ground Beef Vegetable Soup
- Choose lean ground beef to keep the soup lighter.
- Dice the vegetables into uniform sizes for even cooking.
- Feel free to swap in any seasonal vegetables you like.
- Adjust the seasoning to taste, adding more salt or pepper as preferred.
Variation
You can easily customize this soup by adding different proteins like turkey or chicken. For a vegetarian version, simply omit the beef and replace it with black beans or lentils for added protein.
FAQs
Can I make Ground Beef Vegetable Soup in a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What other vegetables can I add to this soup?
You can add zucchini, spinach, or bell peppers depending on what you have on hand. Be creative with your choices!
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and be cautious with any added seasonings that may contain gluten. Always check labels to be sure.
Ground Beef Vegetable Soup
Ingredients
Method
- Brown the ground beef in a large Dutch oven or soup pot over medium-high heat for 6–8 minutes, breaking it apart with a wooden spoon until browned and no longer pink. Drain excess grease if necessary.
- Add diced onion and celery to the pot and sauté for 4–5 minutes until the onion becomes translucent. Stir in minced garlic and cook for about 30 seconds.
- Add carrots and potatoes and stir to coat with beef and aromatics for 2 minutes.
- Pour in diced tomatoes and beef broth; add green beans, corn, Italian seasoning, salt, and black pepper. Stir well and scrape the bottom to loosen browned bits for 2 minutes.
- Bring to a gentle boil, reduce heat to medium-low, cover partially, and simmer for 25–30 minutes until potatoes and carrots are fork-tender.
- Taste and adjust seasoning if needed, then let the soup rest for a few minutes before serving.
