Ground Beef and Vegetable Soup
This hearty Ground Beef and Vegetable Soup is perfect for chilly evenings, bringing warmth and comfort with every spoonful.
Ingredients
For the Soup
- 1 lb Ground beef
- 1 Onion, chopped
- 2 Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 can (14.5 oz) Diced tomatoes
- 4 cups Beef broth Low-sodium recommended
- 2 cups Mixed vegetables (like peas, corn, and green beans) Can be substituted with frozen vegetables
- 1 tsp Dried basil
- 1 tsp Dried oregano
- To taste Salt and pepper
- 1 Bay leaf
- Fresh parsley (optional for garnish) Adds freshness and visual appeal
Instructions
Cooking Steps
- In a large pot or Dutch oven, place the ground beef over medium heat. Cook it until thoroughly browned.
- Drain any excess fat from the browned beef.
- Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the diced tomatoes (juice included) and beef broth.
- Add the mixed vegetables to the pot.
- Sprinkle in the dried basil, oregano, salt, pepper, and bay leaf.
- Increase the heat to bring the mixture to a boil.
- Reduce the heat, cover the pot, and let it simmer for about 20-30 minutes.
- Remove the bay leaf before serving.
- Taste the soup and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
This soup can be served with crusty bread or a side salad. Leftovers can be stored in an airtight container in the fridge for about 3-4 days. When reheating, add a splash of water or broth.
Nutrition
Serving: 1gCalories: 290kcalCarbohydrates: 20gProtein: 23gFat: 12gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 4g
Tried this recipe?Let us know how it was!