Imagine a steaming bowl of vegetable soup with ground beef, its savory aroma filling your kitchen.
There’s something about this hearty, comforting dish that evokes warmth and satisfaction with every spoonful.
It’s incredibly easy to make, transforming simple ingredients into a rich, flavorful meal that’s perfect for any day.
As the beef browns and the vegetables soften, magic happens in the pot.
Ready to savor the goodness? Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 chef’s knife
- 1 ladle
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups potatoes, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegetable Soup with Ground Beef, follow this timeline:
Preparation (25 minutes total including reading time):
- Reading & Understanding Recipe (5 minutes): Start by reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Ingredient Gathering & Preparation (15 minutes): Gather all the necessary ingredients and equipment. Dice the onion, slice the carrots and celery, mince the garlic, and dice the potatoes. Cut the green beans into 1-inch pieces.
- Initial Setup (5 minutes): Heat the olive oil in the large pot over medium heat.
Cooking (40 minutes):
- Browning the Beef (8 minutes): Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon. Remove the beef and set it aside.
- Cooking Vegetables (7 minutes): In the same pot, add the onion, carrots, and celery, cooking until softened. Stir in the garlic and cook for an additional minute.
- Combining Ingredients & Simmering (20 minutes): Return the beef to the pot and add the beef broth, water, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Add the potatoes and green beans and cook until tender.
- Final Additions (5 minutes): Stir in the diced tomatoes and peas, cooking until heated through. Remove the bay leaf and stir in the fresh parsley.
Resting & Serving (5 minutes):
1. Resting Time (5 minutes): Let the soup rest for 5 minutes before serving.
This timeline guarantees that you efficiently use your time and allows for smooth shifts between preparation and cooking stages. Adjust as needed based on your cooking speed and familiarity with the recipe.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef and cook until browned, breaking it apart with a wooden spoon.
Remove beef from pot and set aside.
In the same pot, add onion, carrots, and celery, cooking until softened.
Stir in garlic and cook for an additional minute.
Return the beef to the pot and add beef broth, water, salt, pepper, thyme, and bay leaf.
Bring to a boil, then reduce to a simmer.
Add potatoes and green beans and cook until tender.
Stir in diced tomatoes and peas, cooking until heated through.
Remove bay leaf, then stir in fresh parsley.
Let soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a warm, crusty loaf of bread to soak up the delicious broth.
- Grated Parmesan: Sprinkle some grated Parmesan cheese on top for an extra layer of umami flavor.
- Side Salad: Pair with a light, fresh salad to complement the hearty soup.
- Crackers: Offer a side of crackers for a crunchy texture contrast.
- Avocado Slices: Add creamy avocado slices on top for a touch of richness and healthy fats.
Storage
Store leftover vegetable soup with ground beef in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months for ideal freshness and flavor.
Freezing
To freeze vegetable soup with ground beef, cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with the date and freeze.
Thaw in the fridge overnight before reheating.
Reheating
For reheating Vegetable Soup with Ground Beef, gently warm it on the stovetop over low heat, stirring occasionally, until heated through.
Alternatively, microwave individual servings, covered, in 1-minute intervals.
Final Thoughts
This Vegetable Soup with Ground Beef is a comforting and hearty meal that’s perfect for any season.
Its rich flavors and nutritious ingredients make it a delightful main course for the whole family.
The combination of vegetables, beef, and herbs creates an aromatic and satisfying dish.
Customize the soup with additional vegetables or spices to suit your taste preferences.
Be sure to let it rest for a few minutes before serving to allow the flavors to meld together.
Enjoy this warm, delicious soup with your loved ones!
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
Yes, substitute ground turkey for ground beef. Sauté turkey until browned, ensuring similar size and texture. Adjust seasonings to enhance flavor depth. Monitor cooking time, as turkey may cook faster. Verify internal temperature reaches 165°F for safety.
What Can I Substitute for Beef Broth if I’m Vegetarian?
For a vegetarian substitute, use vegetable broth instead of beef broth. Confirm it’s robust by incorporating umami-rich ingredients like mushrooms or miso. Adjust salt levels accordingly. This maintains depth while aligning with vegetarian dietary preferences.
How Can I Make This Soup Spicier?
To make the soup spicier, incorporate cayenne pepper or crushed red pepper flakes during the sautéing step. You can also add diced jalapeños or a splash of hot sauce for an extra kick. Adjust spice levels to taste.
Are There Gluten-Free Alternatives for This Recipe?
To make this soup gluten-free, verify your beef broth is certified gluten-free. Substitute gluten-free diced tomatoes or use fresh tomatoes. Check all canned and packaged ingredients for gluten-free labels to maintain recipe integrity.
Can I Make This Soup in a Slow Cooker?
You can make this soup in a slow cooker. Brown the beef and sauté the vegetables first. Transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Vegetable Soup with Ground Beef
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 Ladle
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 cup carrots sliced
- 1 cup celery sliced
- 3 cloves garlic minced
- 4 cups beef broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups potatoes diced
- 1 cup green beans cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes
- 1 cup frozen peas
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart with a wooden spoon.
- Remove beef from pot and set aside.
- In the same pot, add onion, carrots, and celery, cooking until softened.
- Stir in garlic and cook for an additional minute.
- Return the beef to the pot and add beef broth, water, salt, pepper, thyme, and bay leaf.
- Bring to a boil, then reduce to a simmer.
- Add potatoes and green beans and cook until tender.
- Stir in diced tomatoes and peas, cooking until heated through.
- Remove bay leaf, then stir in fresh parsley.
- Let soup rest for 5 minutes before serving.
Notes
