Vegetable Beef Soup with Hamburger
Equipment
- 1 large soup pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 red bell pepper chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups beef broth
- 1 can diced tomatoes 14.5 ounces
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup corn kernels fresh or frozen
- 1 cup peas fresh or frozen
- 2 tablespoons tomato paste
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add ground beef to the pot and cook until browned, breaking it up with a wooden spoon.
- Remove excess fat from the pot if necessary.
- Add chopped onion and minced garlic to the pot and sauté until soft.
- Stir in sliced carrots, celery, and red bell pepper; cook for about 5 minutes.
- Season with salt, black pepper, thyme, and basil.
- Pour in beef broth and bring to a simmer.
- Add canned diced tomatoes, green beans, corn, and peas to the pot.
- Stir in tomato paste until well combined.
- Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasonings if needed.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
For best results, use fresh vegetables when possible as they enhance the soup's flavor and texture. If you want a thicker soup, mash some of the vegetables with a fork or use an immersion blender for a few seconds. This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Adjust the seasoning to your taste preference, and feel free to add additional herbs or spices for a personalized touch.
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