Introduction
There’s something incredibly comforting about a steaming bowl of soup, especially when it’s packed with wholesome ingredients and rich flavors. This Ground Beef Vegetable Soup is not only a delightful meal for any day of the week, but it also brings together the heartiness of ground beef and a medley of farm-fresh vegetables. Picture a cozy evening at home, the aroma of sautéed garlic and herbs wafting through the air, inviting you to gather around the table. With this recipe, you can serve up a burst of flavor and nutrition in every spoonful!
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, chopped
- 1 cup corn
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 bay leaf
- 2 tbsp olive oil
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Directions and Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced onion, sliced carrots, and celery to the pot. Sauté the vegetables for about 5-7 minutes, until they soften and become fragrant.
- Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
- Add the ground beef to the pot, breaking it apart with a spoon as it cooks. Allow it to brown evenly.
- If there’s any excess fat after the beef is browned, carefully drain it off to keep the soup lighter.
- Pour in the beef broth, diced tomatoes, chopped green beans, corn, dried thyme, oregano, and season with salt and pepper. Toss in the bay leaf for an extra depth of flavor.
- Bring the mixture to a gentle boil, then reduce the heat. Let it simmer uncovered for about 30 minutes, stirring occasionally.
- Before serving, remove the bay leaf and taste your soup. Adjust the seasoning if necessary, then ladle it into bowls.
- Serve hot, garnished with a sprinkle of fresh herbs if desired, and enjoy every hearty bite!
Notes or Tips
- This soup is wonderfully adaptable! Feel free to toss in any other vegetables you have on hand, such as zucchini or bell peppers.
- If you like a little kick, consider adding a pinch of red pepper flakes while cooking.
- Leftovers can be stored in the fridge for up to 3 days and taste even better the next day as the flavors meld.
- For a vegetarian version, simply swap the beef for lentils or a plant-based meat substitute and use vegetable broth.
Cooking Techniques
Mastering the art of soup-making is all about layering flavors. Sautéing the vegetables first helps to release their natural sweetness, while browning the ground beef adds a nice depth to the broth. Remember to simmer the soup gently—this allows all the ingredients to meld together beautifully and creates a rich and satisfying dish. Don’t rush the process; good things take time!
FAQ
Can I freeze leftover soup?
Yes, this Ground Beef Vegetable Soup freezes wonderfully! Just let it cool completely, then portion it into airtight containers and freeze for up to three months. When you’re ready to enjoy, simply thaw and reheat on the stove.
What can I serve with this soup?
This soup pairs perfectly with crusty bread, a light salad, or even some warm cornbread for a comforting meal.
Conclusion
This Ground Beef Vegetable Soup is truly a hug in a bowl—a delightful fusion of flavors and textures that warms both your heart and your belly. Whether you’re enjoying it on a chilly evening or serving it up at a family gathering, this dish promises to be a hit. So don your apron, gather your ingredients, and let’s create some delicious memories together!