Ground Beef Vegetable Soup
A warm and hearty soup that combines lean ground beef with a variety of vegetables, making it a nutritious and comforting dish perfect for chilly days.
Ingredients
Main ingredients
- 1 tablespoon olive oil For sautéing
- 1 lb. lean ground beef Can substitute with ground turkey or chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, diced
- 1 teaspoon Italian seasoning
- 1 leaf bay leaf
- 4 cups beef broth Can substitute with vegetable or chicken broth
- 1 15 oz. can diced tomatoes, with juice
- 1 10.5 oz. can condensed tomato soup
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 14.5 oz. can cut green beans
- 1 15.25 oz. can corn, drained
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Begin by heating the olive oil in a Dutch oven set over medium heat.
- Add the ground beef, onion, and garlic to the pot. Cook until the beef is thoroughly browned and crumbly.
- Mix in the carrots and celery, sautéing them until they start to soften, about 6 to 8 minutes.
- Add the Italian seasoning and bay leaf, cooking them for an additional minute or two.
- Next, add the diced potatoes, then pour in the beef broth.
- Stir in the diced tomatoes (with their juice), condensed tomato soup, tomato paste, and Worcestershire sauce.
- Incorporate the green beans and corn. Stir well, then bring the mixture to a boil.
- Reduce the heat, cover, and let it simmer for 35 to 40 minutes, or until the vegetables are tender and the flavors have blended nicely.
Notes
Serve hot, garnished with fresh herbs like parsley or basil. Pair with crusty bread or crackers. To store, cool to room temperature, then keep in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.