ground beef vegetable soup
This hearty ground beef vegetable soup is a comforting dish packed with nutrients and flavor. It's a perfect option for a cozy meal and can be made quickly, offering a great way to warm up during colder months.
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.
Notes
You can customize this soup by adding other vegetables like corn, zucchini, or peas based on your preference.
For extra flavor, consider adding a splash of Worcestershire sauce or a teaspoon of hot sauce.
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.