vegetable soup with ground beef
This hearty vegetable soup with ground beef is a delicious and nutritious dish packed with flavors and textures. Perfect for a cozy dinner or to warm you up on a chilly day, this recipe provides substantial servings and is easy to make.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups beef broth
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 2 cups spinach (optional)
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 the onion is translucent.
- Increase the heat to medium-high and add the ground beef. Cook for about 5-7 minutes until browned, breaking it apart with a wooden spoon.
- Stir in the diced carrots, celery, and bell pepper, and cook for another 3-4 minutes until they begin to soften.
- Add the can of diced tomatoes (with juice), beef broth, green beans, corn, thyme, oregano, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
- If using, add the spinach in the last 5 minutes of cooking and stir until wilted.
- Taste and adjust seasoning if necessary before serving.
Notes
This soup can be stored in the fridge for up to 3 days and can also be frozen for later use.
Feel free to customize the vegetables based on what you have on hand or your personal preferences.
Adding spices like paprika or cayenne pepper can give the soup an extra kick!