Today, we’re stirring up a storm with a classic comfort dish – Ground Beef Vegetable Soup. Imagine a bowl filled with the heartiness of lean ground beef, mingled with a medley of fresh vegetables, all swimming in a rich, savory broth.
This soup isn’t just a meal; it’s a warm embrace on a chilly day, a nostalgic nod to old-fashioned cooking, and a testament to simple ingredients creating extraordinary flavors.
Get ready to elevate your soup game with a recipe that promises to be a staple in your kitchen!
How to Prepare Ground Beef Vegetable Soup
- Start with the Base: Heat your dutch oven over a medium flame. Swirl in a tablespoon of olive oil, and add your lean ground beef, diced onion, and minced garlic.
- Cook the Beef: Crumble the beef with your spatula and cook until it loses its pink hue.
- Vegetable Time: Toss in the sliced carrots and celery. Stir these around for 6 to 8 minutes, just until the carrots start to soften and embrace the flavors.
- Herb Infusion: Sprinkle in the Italian seasoning and the bay leaf, letting them cook for a couple of minutes to release their aromatic magic.
- Building the Soup: Now, introduce the diced potatoes to the pot. Pour in the beef broth, canned diced tomatoes (juice and all), condensed tomato soup, and tomato paste. Add a dash of Worcestershire sauce for that deep, tangy kick.
- Simmer and Soften: Drop in the green beans and corn. Give everything a good stir, bring it to a boil, then lower the heat. Cover and let it simmer for 35 to 40 minutes, or until every vegetable tenderly yields to a fork.
Ground Beef Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalk celery sliced
- 2 medium potatoes diced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 4 cups beef broth
- 1 15 oz. can diced tomatoes, with juice
- 1 10.5 oz. can condensed tomato soup
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 14.5 oz. can cut green beans
- 1 15.25 can corn, drained
- Salt and pepper to taste
Instructions
- Begin by heating olive oil in a dutch oven set over medium heat. Add the ground beef, onion, and garlic, cooking until the beef is thoroughly browned and crumbled.
- Mix in the carrots and celery, sautéing them until they start to soften, for about 6 to 8 minutes.
- Add a burst of flavor by stirring in the Italian seasoning and bay leaf, cooking them for an additional minute or two.
- Next, add the potatoes, and then pour in the beef broth. Follow this with the diced tomatoes (along with their juice), tomato soup, tomato paste, and Worcestershire sauce.
- Add the green beans and corn to the pot. Stir well, then bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 35 to 40 minutes, or until the vegetables are tender and flavors well-blended.
Storing the Soup
This Ground Beef Vegetable Soup is as friendly in the fridge as it is in the pot. Once cooled, ladle the soup into airtight containers and refrigerate. It stays delightful for up to 4 days. For longer storage, freeze it in freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Perfect for those days when you crave a homemade soup without the effort!
