Description
Dive into the rustic charm of our Ground Beef Vegetable Soup. A harmonious blend of lean ground beef, vibrant veggies, and a soul-satisfying broth, all coming together in under an hour. It’s the perfect pick-me-up for any day, offering both comfort and nourishment in each spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalk celery, sliced
- 2 medium potatoes, diced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 4 cups beef 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
- Salt and pepper to taste
Instructions
1. Begin by heating olive oil in a dutch oven set over medium heat. Add the ground beef, onion, and garlic, cooking until the beef is thoroughly browned and crumbled.
2. Mix in the carrots and celery, sautéing them until they start to soften, for about 6 to 8 minutes.
3. Add a burst of flavor by stirring in the Italian seasoning and bay leaf, cooking them for an additional minute or two.
4. Next, add the potatoes, and then pour in the beef broth. Follow this with the diced tomatoes (along with their juice), tomato soup, tomato paste, and Worcestershire sauce.
5. Add the green beans and corn to the pot. 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 flavors well-blended.
Notes
For a lower-carb version, omit the potatoes and corn and add more green beans or zucchini.
This soup keeps well—store leftovers in the fridge for up to 4 days or freeze in individual portions for up to 2 months.
Add a sprinkle of parmesan or serve with crusty bread for extra comfort.