Description
This hearty Ground Beef Vegetable Soup is a comforting and nutritious dish that is perfect for a cozy dinner. Packed with tender ground beef, a medley of vegetables, and flavorful herbs, this soup is a satisfying meal in a bowl.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large russet potato, peeled and diced
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 1 can (8 ounces) tomato sauce
- 4 cups beef broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup green beans, fresh or frozen, cut into 1-inch pieces
- 1 cup corn kernels, fresh, frozen, or canned
- 1 cup peas, frozen
Instructions
- Cook the Ground Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Drain excess fat if needed.
- Sauté Vegetables: Add diced onion and garlic, and sauté for 2–3 minutes until softened. Stir in carrots, celery, and potatoes.
- Add Remaining Ingredients: Add diced tomatoes, tomato sauce, and beef broth. Season with basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until the vegetables are tender.
- Finish the Soup: Stir in green beans, corn, and peas, and cook for another 5–10 minutes until heated through. Taste and adjust seasoning as needed before serving.
Notes
- This soup is freezer-friendly and tastes even better the next day.
- Feel free to swap in other vegetables like zucchini or cabbage.
- For a heartier version, add cooked pasta or rice before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
