Ground Beef Vegetable Soup
What makes this soup special is the combination of rich, savory ground beef with vibrant vegetables, all simmered in a flavorful broth. It’s a complete meal in a bowl, satisfying enough to keep you full and energized.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Can Opener
Ingredients
For the Soup:
- 1 lb ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks chopped
- 2 medium potatoes diced
- 1 zucchini chopped
- 1 cup green beans trimmed and cut into bite-sized pieces
- 1 14.5 oz can diced tomatoes
- 4 cups beef broth
- 1 cup tomato sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tablespoon olive oil for sautéing
For Serving (Optional):
- Fresh parsley chopped
- Grated Parmesan cheese
- Crusty bread or dinner rolls
Instructions
- Brown the Ground Beef – In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease if necessary.
- Sauté Aromatics – Add the diced onions and minced garlic to the pot. Cook for about 2 minutes until fragrant.
- Add the Vegetables – Stir in the carrots, celery, and potatoes. Cook for another 3-4 minutes to slightly soften the vegetables.
- Incorporate Liquids and Seasonings – Pour in the beef broth, tomato sauce, and diced tomatoes. Add the thyme, oregano, smoked paprika, salt, and black pepper. Stir everything together.
- Simmer the Soup – Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, stirring occasionally.
- Add the Remaining Vegetables – Stir in the zucchini, green beans, corn, and peas. Let the soup simmer for an additional 10 minutes until all the vegetables are tender.
- Taste and Adjust – Check for seasoning and adjust salt and pepper as needed.
- Serve and Enjoy – Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired. Serve with crusty bread.
Notes
Nutritional Value (Per Serving - Approximate):
- Calories: 250-350 kcal
- Protein: 20-25g
- Carbohydrates: 30-35g
- Fat: 10-15g
- Fiber: 5-8g
- Sodium: 800-1000mg (depends on broth and seasoning)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.