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Ground Beef Vegetable Soup

A comforting and hearty dish that brings tender beef and a variety of vegetables together, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef Choose lean ground beef for a lighter soup.
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 2 medium Carrots, diced Dice into uniform sizes for even cooking.
  • 2 stalks Celery, diced
  • 2 medium Potatoes, diced
  • 14.5 oz Diced tomatoes
  • 4 cups Beef broth Use gluten-free broth if needed.
  • 1 cup Green beans, trimmed Can substitute other seasonal vegetables.
  • 1 cup Corn, frozen or canned
  • 1 tbsp Italian seasoning
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Black pepper Adjust to taste.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Add carrots and potatoes and stir to coat with beef and aromatics for 2 minutes.
Cooking
  1. 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.
  2. 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.
  3. Taste and adjust seasoning if needed, then let the soup rest for a few minutes before serving.

Notes

Serve hot, garnished with fresh herbs or cheese, paired with crusty bread or crackers. To store, cool completely before placing in an airtight container. Refrigerate for 3-4 days or freeze for up to 3 months.