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Old Fashioned Vegetable Soup With Ground Beef
Vegetable Soup With Ground Beef
Nothing beats a warm, comforting bowl of Vegetable Soup With Ground Beef on a chilly day. This old-fashioned recipe is packed with wholesome vegetables, savory beef, and rich broth, making it the perfect meal for any time of the year. It's an easy, one-pot dish that’s both nutritious and delicious. Whether you're feeding a family or meal-prepping for the week, this soup is a hearty and satisfying choice.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon
- Cutting Board.
- Knife
- Measuring cups & spoons
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups beef broth
- 2 cups water
- 1 can 14.5 oz diced tomatoes
- 3 medium carrots peeled and sliced
- 2 medium potatoes peeled and diced
- 1 cup green beans chopped
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup peas fresh or frozen
- 2 stalks celery chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 1 bay leaf
Instructions
Cook the Ground Beef
- Heat olive oil in a large pot over medium heat.
- Add the ground beef and cook until browned, breaking it up with a wooden spoon.
- Drain excess fat if necessary.
Sauté the Vegetables
- Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and softened.
Add the Liquid Ingredients
- Pour in the beef broth, water, and diced tomatoes. Stir well.
Add Vegetables and Seasonings
- Add carrots, potatoes, green beans, corn, peas, and celery.
- Stir in salt, black pepper, thyme, oregano, paprika, and bay leaf.
Simmer the Soup
- Bring the soup to a boil, then reduce heat to low.
- Cover and let it simmer for 30-40 minutes, or until vegetables are tender.
Serve and Enjoy
- Remove the bay leaf and stir the soup.
- Taste and adjust seasoning if needed.
- Serve hot with crusty bread or crackers.
Notes
Tips & Tricks
- For extra flavor, use fire-roasted diced tomatoes instead of regular canned tomatoes.
- Want a thicker soup? Add 1-2 tablespoons of tomato paste.
- For a lower-carb option, swap potatoes for cauliflower or zucchini.
- Make it spicy by adding red pepper flakes or a dash of hot sauce.
- Storage tip: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
Nutritional Comparison Table
| Nutrient | Per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 15g |
| Carbohydrates | 20g |
| Fiber | 5g |
| Sugar | 6g |
| Fat | 8g |