Hearty Beef and Vegetable Soup

Why Make This Recipe

Hearty Beef and Vegetable Soup is the perfect dish for a chilly day. This soup is not only delicious but also packed with nutrients from the vegetables. You can easily make a big pot and enjoy it throughout the week. Plus, it’s great for feeding a family or sharing with friends.

How to Make Hearty Beef and Vegetable Soup

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 potatoes, diced
• 1 can (14 ounces) diced tomatoes
• 4 cups beef broth
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup green beans, chopped

Instructions:

1. In a large pot, brown the ground beef over medium heat. Drain any excess fat.
2. Add the chopped onion, sliced carrots, and sliced celery. Cook until the vegetables soften, about 5 minutes.
3. Stir in the diced potatoes, canned tomatoes, and beef broth.
4. Add garlic powder, dried thyme, salt, and pepper. Bring to a boil.
5. Reduce heat and let simmer for about 20 minutes.
6. Add the chopped green beans and cook for another 10 minutes until all vegetables are tender.

How to Serve Hearty Beef and Vegetable Soup

Serve the soup warm in bowls. You can add a sprinkle of fresh herbs on top for added flavor. It pairs well with crusty bread or crackers for a complete meal.

How to Store Hearty Beef and Vegetable Soup

If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just remember to leave some space in the container when freezing, as liquids expand.

Tips for Making Hearty Beef and Vegetable Soup

• You can use any vegetables you have at home. Zucchini, bell peppers, or corn work really well.
• For a spicier version, add some red pepper flakes or a dash of hot sauce.
• If you want a thicker soup, let it simmer longer or add a cornstarch slurry (mix cornstarch with water) in the last few minutes of cooking.

Variations

You can make this soup with chicken instead of beef or use vegetable broth for a vegetarian version. Try adding different herbs like basil or rosemary for a new twist.

Frequently Asked Questions

1. Can I use frozen vegetables?

   • Yes, frozen vegetables work great in this soup. Just add them towards the end of cooking.

2. How can I make it low-sodium?

   • Use low-sodium beef broth and skip adding extra salt until the end. Taste and then add salt if needed.

3. Can I cook this in a slow cooker?

   • Absolutely! Brown the beef first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.