Okay so it’s freezing outside, you missed breakfast and your after school plans are a mile long, and you just want something hot and filling, this big bowl of ground beef veggie soup is exactly what you need. This old school dish throws together juicy ground beef with a bunch of colorful veggies so it warms you up from the inside out. People have been eating it forever, and you can switch it up with whatever’s in your fridge or what’s in season.
In this post we’ll go over why ground beef and veggies make such a solid meal, point out the key ingrediants that make the soup stand out, and share a simple recipe so you can make it yourself. Plus theres cooking hacks, side dish ideas, and answers to common questions so you’ve got everything you need to make the best ground beef veggie soup ever. Let’s get goin!
Nutritional Benifits of Ground Beef and Vegetables
If you want a meal that really fills you up and gives you good stuff, few dishes beat this soup. Ground beef brings protein and iron, and the veggies add fiber, vitamins and antioxidants. Together, they make a bowl that tastes great and keeps you going all day.
2.1 Nutritinal Profile of Ground Beef
Ground beef is famous for it’s high protein, about 23 grams in a serving, which helps your muscles repair and grow. It also has important minerals and vitamins like:
- Iron: helps move oxygen through your blood so you dont get tired as fast
- B Vitamins: like B12, wich helps your nerves and gives you energy
2.2 Benifits of Vegetables
Veggies in this soup arent just there for the color. They pack fiber that helps your digestion and keeps you full longer. They also got:
- Phytochemicals: natural stuff that might lower your risk of long term illnesses
- Antioxidants: wich fight cell damage and reduce inflammation
2.3 A Balanced Meal in a Bowl
Putting ground beef with a rainbow of veggies makes a meal that checks all the boxes: protein, fiber, vitamins and minerals. It’s warm, filling and gives you energy for whatever’s next.
Essential Ingredients for Ground Beef Vegetable Soup
To whip up a tasty pot of soup, grab these main things. You can always swap or add stuff based on what you like or whats in your kitchen.
3.1 Main Ingredients
- Ground Beef: go for lean so it’s not too greasy but still full of flavor
- Vegetables: carrots, peas, potatoes, green beans or whatever you’ve got lying around
- Broth: beef or veggie broth both work to boost the taste
3.2 Seasonings that Enhance Flavor
- Oregano: adds a savory note that goes perfect with beef
- Thyme: gives an earthy taste to the veggies
- Salt and Pepper: cant forget those basics, they make all the difference
3.3 Optional Add-Ins
- Rice: for extra heft if you’re super hungry
- Pasta: makes it more filling, kinda like a stew
- Beans: adds more protein and a creamy texture
Recipe for Ground Beef Vegetable Soup
Here’s a step-by-step guide to make this classic soup. It’s easy enough for a weeknight dinner and still fancy enough if you have guests over.
4.1 Ingredients List
- 1 lb ground beef
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup green beans (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- Salt and pepper to taste
- 2 teaspoon dried oregano
- 2 teaspoon dried thyme
- 1 tablespoon olive oil
- Optional: 1 cup corn, pasta or beans
4.2 Directions
- Heat olive oil in a large pot over medium heat
- Add onion and garlic, stir till they look soft and kinda see-through
- Put in the ground beef and cook till it’s all brown, breaking it up as you go
- Toss in carrots, potatoes and green beans. Cook a few minutes so they start to get tender
- Pour in tomatoes and broth, then bring it up to a boil
- Stir in oregano, thyme, salt and pepper
- Turn heat down and let it simmer for 30–40 minutes till the veggies are soft
- Taste and add more salt or pepper if it needs it. Serve it hot
4.3 Cooking Tips and Variations
- Slow Cooker: just dump everything in and cook on low for 6–8 hours
- Different Herbs: try basil, rosemary or a pinch of red pepper flakes
- Use Other Meat: swap beef for ground turkey or chicken if you want it lighter
Tips for Perfecting Your Ground Beef Vegetable Soup
5.1 Choosing the Right Cut of Beef
Lean ground beef gives you flavor without too much grease. Makes the soup less oily and more pleasant.
5.2 Timing and Texture
Add firm veggies like carrots and potatoes early so they soften up. Save softer items like peas or spinach for the end so they dont turn mushy.
5.3 Storing and Reheating
Let the soup cool, then seal it in airtight containers. Keep it in the fridge for 3–4 days. Reheat on low heat and stir so it warms evenly.
Pairing Suggestions and Serving Ideas
6.1 Ideal Side Dishes
Serve with crusty bread, warm rolls or biscuits for a complete meal that sticks to your ribs.
6.2 Beverage Pairings
A glass of red wine like cabernet or merlot works great, or keep it simple with iced tea or sparkling water.
6.3 Presentation Tips
Serve in bread bowls or just add a sprinkle of fresh herbs on top for a pop of color. It looks way nicer that way.
Frequently Asked Questions (FAQs)
7.1 Can I use different types of meat?
Yeah, you can swap out the ground beef for turkey or chicken. It still stays hearty but ends up lighter.
7.2 How can I make this soup healthier?
Use extra lean beef, toss in more veggies, and pick a low sodium broth. Cutting back on salt helps too.
7.3 Can I freeze ground beef vegetable soup?
Totally. Let it cool, put it in freezer safe containers, and it’ll keep up to 3 months. Thaw in the fridge overnight before reheating.
7.4 What vegetables work best in this soup?
Carrots, peas, corn, green beans, potatoes or squash all work great and make a colorful mix.
7.5 How long can the soup be stored in the fridge?
It lasts 3–4 days in an airtight container in the fridge, though it tastes even better the next day.
Conclusion
Ground beef veggie soup is one of those meals that fills both your belly and your heart. Try the recipe, swap in your own favorite ingrediants, and let us know how it turns out. Happy cooking!
ground beef vegetable soup
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 bell pepper, diced
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 cup green beans, trimmed and cut into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent (about 3-4 minutes).
- Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon as it cooks (about 5-7 minutes). Drain excess fat if necessary.
- Stir in the chopped carrots, celery, and bell pepper, cooking for an additional 5 minutes until slightly softened.
- Pour in the beef broth and stir in the diced tomatoes, green beans, dried basil, and dried oregano. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes. Stir occasionally to prevent sticking.
- Taste and adjust the seasoning as needed. If desired, simmer for longer to develop more flavor.
- Remove from heat and ladle the soup into bowls. Serve hot.
