Hearty and Healthy Ground Beef Vegetable Soup: A Recipe for All Seasons

Ground beef vegetable soup is a classic comfort food, perfect for chilly evenings or when you’re craving a nourishing and satisfying meal. This recipe is packed with flavor, thanks to browned ground beef, a medley of fresh vegetables, and a rich tomato-based broth. It’s also incredibly versatile; feel free to customize it with your favorite vegetables or spices. This detailed guide will walk you through each step, ensuring a delicious and heartwarming soup every time.

Why You’ll Love This Ground Beef Vegetable Soup

* **Healthy and Nutritious:** Loaded with vegetables, this soup is a great way to get your daily dose of vitamins and minerals.
* **Comforting and Flavorful:** The browned ground beef and savory broth create a deeply satisfying flavor profile.
* **Easy to Make:** This recipe is straightforward and doesn’t require any fancy cooking skills.
* **Versatile and Customizable:** Easily adapt the recipe to suit your preferences and dietary needs.
* **Great for Meal Prep:** Makes a large batch, perfect for lunches or dinners throughout the week. The flavors even improve overnight!
* **Budget-Friendly:** Uses affordable ingredients commonly found in most kitchens.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make this delicious ground beef vegetable soup. Don’t be afraid to substitute or add your favorites!

* **Ground Beef:** 1 pound, lean ground beef is recommended, but you can use any ground meat you prefer (turkey, chicken, or even a plant-based alternative).
* **Olive Oil:** 1 tablespoon, for browning the ground beef and sautéing the vegetables. You can substitute with other cooking oils like canola or vegetable oil.
* **Onion:** 1 medium, chopped. Yellow or white onion works best.
* **Carrots:** 2 medium, peeled and diced. Adds sweetness and texture.
* **Celery:** 2 stalks, diced. Provides a savory flavor base.
* **Garlic:** 2-3 cloves, minced. Adds a pungent and aromatic flavor. Freshly minced is always best!
* **Beef Broth:** 6-8 cups. Use low-sodium broth to control the salt level. You can also use chicken broth or vegetable broth.
* **Diced Tomatoes:** 1 (28-ounce) can, undrained. Adds acidity and body to the soup. You can use crushed tomatoes or tomato sauce if you prefer a smoother texture.
* **Tomato Paste:** 2 tablespoons. Enhances the tomato flavor and adds richness.
* **Potatoes:** 2 medium, peeled and diced. Russet or Yukon Gold potatoes work well.
* **Green Beans:** 1 cup, trimmed and cut into 1-inch pieces. Fresh or frozen green beans can be used.
* **Corn:** 1 cup, frozen or canned (drained). Adds sweetness and texture.
* **Peas:** 1 cup, frozen or canned (drained). Adds sweetness and color.
* **Italian Seasoning:** 1 teaspoon. A blend of herbs like oregano, basil, rosemary, and thyme.
* **Salt and Pepper:** To taste. Adjust the seasoning to your preference.
* **Bay Leaf:** 1. Adds a subtle, complex flavor. Remember to remove it before serving.
* **Optional Add-ins:**
* **Pasta:** 1 cup of small pasta shapes (ditalini, macaroni, or orzo) can be added during the last 15-20 minutes of cooking.
* **Cabbage:** Shredded cabbage adds a nice crunch and flavor.
* **Zucchini:** Diced zucchini adds a mild flavor and texture.
* **Spinach:** Add a handful of fresh spinach during the last few minutes of cooking for extra nutrients.
* **Worcestershire Sauce:** A splash of Worcestershire sauce adds depth of flavor.
* **Red Pepper Flakes:** For a touch of heat.

Equipment You’ll Need

* **Large Pot or Dutch Oven:** To cook the soup.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables.
* **Spoon or Ladle:** For stirring and serving.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

Step-by-Step Instructions

Follow these simple steps to create a delicious and comforting ground beef vegetable soup.

**Step 1: Brown the Ground Beef**

* Heat the olive oil in a large pot or Dutch oven over medium-high heat.
* Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess grease.

**Step 2: Sauté the Vegetables**

* Add the chopped onion, carrots, and celery to the pot with the browned ground beef.
* Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant.

**Step 3: Add the Liquids and Seasonings**

* Pour in the beef broth and diced tomatoes (with their juice).
* Stir in the tomato paste, potatoes, green beans, corn, peas, Italian seasoning, salt, pepper, and bay leaf.

**Step 4: Simmer the Soup**

* Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Check the potatoes for doneness – they should be tender when pierced with a fork.

**Step 5: Adjust and Serve**

* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or Italian seasoning to your liking.
* If you added a bay leaf, remove it before serving.
* Serve hot, garnished with fresh parsley or a dollop of sour cream, if desired. Crusty bread is a perfect accompaniment.

Tips and Variations

* **Make it Vegetarian:** Substitute the ground beef with lentils or beans for a vegetarian option. Use vegetable broth instead of beef broth.
* **Add More Vegetables:** Feel free to add any other vegetables you enjoy, such as zucchini, cabbage, spinach, or bell peppers.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Use Different Broth:** Chicken broth or vegetable broth can be used in place of beef broth.
* **Add Pasta:** For a heartier soup, add a cup of small pasta shapes during the last 15-20 minutes of cooking.
* **Make it in a Slow Cooker:** Brown the ground beef and sauté the vegetables as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
* **Make it in an Instant Pot:** Brown the ground beef and sauté the vegetables using the sauté function. Then, add the remaining ingredients, seal the lid, and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
* **Freeze for Later:** This soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Get Creative with Toppings:** Elevate your soup with toppings like shredded cheese, sour cream, croutons, fresh herbs (parsley, chives, or dill), or a swirl of pesto.

Serving Suggestions

This ground beef vegetable soup is a complete meal on its own, but here are some serving suggestions to make it even more enjoyable:

* **With Crusty Bread:** A slice of crusty bread is perfect for dipping into the flavorful broth.
* **With a Side Salad:** A simple green salad complements the heartiness of the soup.
* **With Grilled Cheese Sandwich:** A classic combination that’s always a hit.
* **As a Starter:** Serve a smaller portion of the soup as a starter before a larger meal.
* **Packed for Lunch:** This soup is a great option for a healthy and satisfying lunch. Pack it in a thermos to keep it warm.

Nutritional Information (Approximate)

* Calories: Approximately 250-350 per serving (depending on ingredients and portion size)
* Protein: 20-25 grams
* Fat: 10-15 grams
* Carbohydrates: 25-35 grams

(Note: This is an estimate and can vary based on specific ingredients used.)

Frequently Asked Questions (FAQs)

* **Can I use frozen vegetables?**
Yes, you can definitely use frozen vegetables. They are a convenient and affordable option. Add them to the soup during the last 15-20 minutes of cooking to prevent them from becoming mushy.
* **Can I make this soup ahead of time?**
Absolutely! This soup is even better the next day, as the flavors have time to meld together. Store it in the refrigerator for up to 3-4 days.
* **How do I store leftover soup?**
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Can I add beans to this soup?**
Yes, you can add beans for extra protein and fiber. Kidney beans, cannellini beans, or black beans would all be great additions. Add them during the last 30 minutes of cooking.
* **What can I use instead of tomato paste?**
If you don’t have tomato paste, you can use tomato sauce or crushed tomatoes. You may need to use a larger amount to achieve the desired flavor and consistency.

Conclusion

This ground beef vegetable soup is a versatile and satisfying meal that’s perfect for any time of year. With its hearty flavor, nutritious ingredients, and easy preparation, it’s sure to become a family favorite. So gather your ingredients, follow the steps, and enjoy a bowl of this comforting goodness!

Enjoy!