vegetable soup with ground beef
This hearty vegetable soup with ground beef is the perfect comfort food, filled with fresh vegetables, lean ground beef, and a savory broth. It’s easy to make, nutritious, and perfect for any occasion, whether you’re feeding the family or meal prepping for the week.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 2 medium potatoes diced
- 1 cup green beans cut into pieces
- 1 can 14.5 oz diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen corn or peas
Instructions
Brown the Ground Beef
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat if needed.
Sauté the Aromatics
- Add the chopped onion and garlic to the pot. Sauté for about 2–3 minutes until the onion softens and the garlic becomes fragrant. This creates a flavorful base for your soup.
Add the Vegetables
- Stir in the carrots, celery, potatoes, and green beans. Cook for 4–5 minutes, just enough to begin softening the veggies and building more flavor.
Pour in the Broth and Tomatoes
- Add the diced tomatoes (with their juices) and beef broth to the pot. Stir to combine everything evenly.
Season the Soup
- Sprinkle in the oregano, thyme, salt, and pepper. Give it a good stir to mix the spices into the broth.
Simmer Until Tender
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are tender and the flavors are well blended.
Add the Finishing Touches
- Stir in the frozen corn or peas during the last 5 minutes of cooking. Let them heat through without overcooking to keep their color and texture fresh.
Taste and Adjust
- Taste the soup and adjust seasoning if needed. Add a pinch more salt or pepper to suit your taste.