Ground Beef Vegetable Soup

Equipment

• Large Dutch oven or heavy-bottomed soup pot (6-8 quart)
• Wooden spoon or heat-resistant spatula
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Can opener
• Ladle for serving

Ingredients

For the Base:

• 1 pound lean ground beef (90/10 or 93/7 recommended)
• 1 tablespoon olive oil
• 1 large onion, diced (about 1½ cups)
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about ¾ cup)
• 1 bell pepper (any color), diced
• 2 tablespoons tomato paste

For the Broth:

• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups beef broth (low sodium recommended)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Additional Vegetables:

• 2 medium russet potatoes, peeled and diced (about 2 cups)
• 1 cup fresh or frozen corn kernels
• 1 cup fresh or frozen green beans, cut into 1-inch pieces
• 1 cup fresh or frozen peas

For Serving (Optional):

• Freshly chopped parsley
• Grated Parmesan cheese
• Crusty bread or crackers
• Hot sauce

Instructions

Preparing the Base:

1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
2. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes.
3. If there’s excess fat, drain all but about 1 tablespoon from the pot.
4. Add the diced onion to the pot with the beef and cook until softened, about 3-4 minutes.
5. Add the garlic and cook until fragrant, about 30 seconds.
6. Stir in the carrots, celery, and bell pepper. Cook for 4-5 minutes until vegetables begin to soften.
7. Add the tomato paste and cook, stirring constantly, for 1-2 minutes to caramelize slightly.

Building the Soup:

1. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits.
2. Add the beef broth, Worcestershire sauce, dried oregano, basil, thyme, and bay leaf.
3. Season with salt and black pepper to taste.
4. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
5. Add the diced potatoes, cover partially, and simmer for 10 minutes.
6. Stir in the corn and green beans, and continue to simmer for another 10 minutes.
7. Add the peas during the last 5 minutes of cooking.
8. Taste and adjust seasoning as needed.
9. Remove the bay leaf before serving.

Serving:

1. Ladle the hot soup into bowls.
2. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired.
3. Serve with crusty bread or crackers on the side.

Notes

• For a leaner option, you can substitute ground turkey or chicken for the beef.
• This soup thickens as it sits. If it becomes too thick after storing, thin with additional broth or water when reheating.
• The flavor improves if made a day ahead, making this perfect for meal prep.
• For extra richness, add a parmesan rind to the broth while simmering (remove before serving).

Tips for Success

• Brown the beef well to develop a rich, deep flavor base for your soup.
• Cut vegetables into similar-sized pieces for even cooking.
• Don’t rush the simmering process – the slow cooking allows flavors to meld together beautifully.
• If using fresh vegetables that cook at different rates, add them in stages according to their cooking times.
• For more complex flavor, deglaze the pot with ¼ cup of red wine after browning the beef and before adding the broth.
• Season in layers – add some salt and pepper with the beef, then again after adding the broth, and adjust at the end for perfect flavor.
• Let the soup rest for 10-15 minutes off heat before serving to allow flavors to settle.

Additional Tips and Variations

• Italian-Style: Add 1 teaspoon Italian seasoning, substitute one can of diced tomatoes with Italian herbs, and add 1 cup of small pasta shapes (like ditalini or small shells) during the last 8-10 minutes of cooking.
• Mexican-Inspired: Add 1 tablespoon chili powder, 1 teaspoon cumin, and a diced jalapeño. Garnish with cilantro, lime wedges, and tortilla strips.
• Hearty Winter Version: Add 1 cup of chopped kale or spinach and ½ cup of barley (add barley earlier in the cooking process, as it takes about 30-40 minutes to cook).
• Root Vegetable Medley: Include parsnips, turnips, or sweet potatoes for a different flavor profile.
• Low-Carb Option: Omit the potatoes and substitute with cauliflower florets or additional low-carb vegetables.
• Spicy Kick: Add red pepper flakes to taste or a diced poblano pepper with the other vegetables.
• Creamy Variation: Stir in ½ cup of heavy cream or coconut milk just before serving for a richer texture.
• Mediterranean Touch: Add 1 teaspoon dried rosemary and finish with a squeeze of lemon juice and a drizzle of olive oil.

Frequently Asked Questions (FAQ)

Q: Can I make this soup in a slow cooker? A: Yes! Brown the beef and sauté the onions, garlic, and tomato paste on the stovetop first, then transfer to a slow cooker along with the remaining ingredients except for the peas. Cook on low for 6-8 hours or high for 3-4 hours, adding the peas during the last 30 minutes.

Q: How can I make this soup thicker? A: For a thicker consistency, you can mash some of the potatoes against the side of the pot once they’re tender. Alternatively, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the simmering soup.

Q: Is this soup gluten-free? A: It can be! Just ensure your beef broth and Worcestershire sauce are certified gluten-free, as some brands may contain gluten.

Q: Can I use frozen mixed vegetables instead of individual vegetables? A: Absolutely. Use about 3-4 cups of frozen mixed vegetables, adding them during the last 10 minutes of cooking.

Q: How do I store leftover soup? A: Allow the soup to cool completely, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.

Q: What can I serve with this soup to make it a complete meal? A: This soup is hearty enough to be a meal on its own, but it pairs wonderfully with a green salad, a grilled cheese sandwich, or crusty bread with butter.

Storage Options

• Refrigerator: Store cooled soup in airtight containers for up to 4 days. The flavor actually improves after a day as the ingredients meld together.
• Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Leave about 1 inch of headspace to allow for expansion. For individual portions, freeze in silicone muffin cups or ice cube trays, then transfer to freezer bags.
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals, stirring between each.

Conclusion

Ground Beef Vegetable Soup represents comfort food at its finest – substantive enough to satisfy hearty appetites yet packed with nutritious vegetables and lean protein. The beauty of this soup lies in its harmonious blend of flavors, where each ingredient contributes to the overall complexity while remaining distinct enough to create a textured eating experience. Beyond its delicious taste, this soup offers tremendous practical benefits – it’s budget-friendly, makes excellent leftovers, freezes beautifully, and can be endlessly customized to suit seasonal produce or dietary preferences. Whether you’re feeding a family on a busy weeknight, meal prepping for the week ahead, or looking for a nourishing option to warm up winter evenings, this versatile soup delivers satisfaction in every spoonful. Simple to prepare yet rich in flavor, Ground Beef Vegetable Soup deserves a permanent place in your recipe collection as a reliable, wholesome standby that never disappoints.