If you’re looking for a hearty and nourishing meal that will satisfy your family and keep everyone warm on a chilly day, this Ground Beef Vegetable Soup is the perfect choice. Packed with tender vegetables, flavorful ground beef, and seasoned to perfection, this soup is a complete meal on its own. It’s a great way to get a variety of vegetables into your diet while also enjoying the richness of beef. Whether you’re prepping for a weeknight dinner or making a large batch for the week, this soup is bound to become a family favorite.

Full Recipe:

Ingredients:

For this recipe, you’ll need the following ingredients:

• 2 pounds ground beef: The main source of protein, offering richness and depth to the soup.
• 4 carrots, diced: Carrots add a natural sweetness and vibrant color.
• 4 celery ribs, chopped: Provides a subtle, aromatic flavor.
• 1 onion, chopped: A fundamental base for most soups, bringing depth to the flavor.
• 4 potatoes, peeled and cut into 1-inch pieces: These add heartiness and make the soup more filling.
• 1 (15.25-ounce) can whole kernel corn, drained and rinsed: Corn offers a slightly sweet contrast to the savory beef.
• 1 (15-ounce) can green beans, drained and rinsed: Green beans add a slight crunch and extra nutrition.
• 1 (15-ounce) can peas, undrained: Peas add a bit of sweetness and a tender texture.
• 1 (15-ounce) can tomato sauce: Gives the soup a rich and tangy base.
• 1 (14.5-ounce) can whole tomatoes, crushed: Adds texture and deepens the tomato flavor.
• Ground black pepper, to taste: For seasoning.
• 1 bay leaf, or more to taste: A subtle, earthy flavor enhancer.
• ⅛ teaspoon ground thyme: Adds a fragrant, slightly minty note to the soup.
• ¼ cup water, as needed: Adjusts the consistency of the soup.

Step-by-Step Directions:

1. Brown the Ground Beef:

• Begin by heating a large pot or Dutch oven over medium heat. Add the 2 pounds of ground beef and cook until it is browned and no longer pink in the center, breaking it up into small crumbles as it cooks. This should take around 8-10 minutes.
• Once the beef is fully cooked, carefully drain off any excess fat to prevent the soup from becoming too greasy.

2. Sauté the Vegetables:

• Add the diced carrots, chopped celery, and chopped onion directly into the pot with the cooked beef. Stir frequently, cooking for about 5-7 minutes until the vegetables start to soften.
• These ingredients will release their natural flavors, creating a delicious base for the soup.

3. Add Potatoes and Canned Vegetables:

• Once the initial vegetables have softened, stir in the 4 peeled and cut potatoes, followed by the drained corn, green beans, and undrained peas. These hearty vegetables will bulk up the soup and make it more filling.
• Potatoes, in particular, will soak up the flavors of the broth, making them tender and flavorful.

4. Add Tomato Base and Seasonings:

• Now it’s time to pour in the tomato sauce and crushed whole tomatoes. The combination of these two ingredients gives the soup its rich, tangy tomato base.
• Season the soup with ground black pepper, 1 bay leaf, and ⅛ teaspoon ground thyme. The bay leaf and thyme will add an earthy, fragrant quality that ties the flavors together. Adjust the seasonings based on your personal taste preference.

5. Simmer the Soup:

• Pour in ¼ cup of water, or more if needed, to achieve the desired consistency. Bring the soup to a gentle boil over medium-high heat. Once it reaches a boil, reduce the heat to low and cover the pot.
• Let the soup simmer for about 45 minutes to 1 hour. This will allow the flavors to meld together, and the vegetables will become tender and infused with the broth’s rich taste. Stir the soup occasionally to prevent sticking or burning.

6. Finishing Touches:

• Before serving, remember to remove the bay leaf as it’s not meant to be eaten. The soup should now have a savory, flavorful broth with perfectly cooked vegetables and ground beef.

7. Serve the Soup:

• Ladle the hot soup into bowls and serve with a slice of crusty bread or a side salad. This meal is perfect on its own but can also be paired with a light side dish for a more complete dinner.

Cooking Tips:

• For extra flavor, sauté the onions and vegetables in olive oil before adding the ground beef.
• You can substitute fresh vegetables for canned ones if you prefer. If using fresh peas or green beans, add them during the last 20 minutes of cooking to avoid overcooking them.
• This soup is even more delicious the next day as the flavors continue to develop, so feel free to make it ahead of time.

Storage Tips:

• Refrigeration: Store any leftover soup in an airtight container in the fridge for up to 4-5 days.
• Freezing: You can also freeze this soup in individual portions for up to 3 months. When reheating, thaw it overnight in the refrigerator and warm it up on the stove over medium heat.

Nutritional Information (Approximate per Serving):

• Calories: 350-400
• Protein: 25g
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 6g

FAQs:

Can I use a different type of meat?

• Yes, you can substitute the ground beef with ground turkey or chicken for a leaner option.

What other vegetables can I add?

• Feel free to customize the recipe with vegetables like zucchini, bell peppers, or spinach. Just adjust the cooking time accordingly based on the type of vegetable.

Can I make this soup in a slow cooker?

• Absolutely! Simply brown the ground beef and onions first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.