vegetable soup with ground beef
This hearty vegetable soup with ground beef is packed with nutrients and flavor, making it a perfect comfort dish for any day.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium bell pepper, diced
- 2 medium potatoes, diced
- 1 can diced tomatoes (14.5 oz)
- 6 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste salt and pepper
- 1 cup frozen green beans
- 2 tablespoons olive oil
- to taste fresh parsley for garnish (optional)
Instructions
- 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 wooden spoon. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.
- Stir in the sliced carrots, celery, bell pepper, and potatoes. Cook for an additional 5 minutes, stirring occasionally.
- Pour in the beef broth and add the canned diced tomatoes with their juice. Stir in the dried oregano, dried thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the vegetables are tender.
- In the last five minutes of cooking, add the frozen green beans. Allow them to heat through.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to add other vegetables you have on hand, such as corn or zucchini, to customize your soup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the soup can be frozen for up to 3 months.
For a thicker soup, you can blend a portion of the soup and mix it back in.