ground beef vegetable soup
This hearty ground beef vegetable soup is a comforting and nutritious dish, perfect for a weeknight dinner. Packed with vegetables and seasoned ground beef, it comes together quickly and is a great way to warm up on a chilly day.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Ladle
- 1 Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper To taste.
- 1 tablespoon olive oil
- fresh parsley, chopped Optional, for garnish.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté for about 3-4 minutes until softened.
- Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
- Stir in the carrots, celery, and green beans; cook for another 5 minutes.
- Pour in the diced tomatoes (with their juices) and beef broth. Add the dried thyme, oregano, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a heartier soup, consider adding potatoes or corn.
This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
Feel free to customize the vegetables based on what you have on hand.