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–+ servings
hearty beef vegetable soup

Vegetable Soup with Ground Beef

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 6 servings

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

For a richer flavor, consider browning the beef in batches to develop a deeper caramelization. Adjust seasoning to taste before serving, and feel free to add more vegetables or herbs based on your preference. If you like a thicker soup, you can mash some of the potatoes against the side of the pot to release their starches.
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