Hey friends!
Are you in the mood for a cozy and comforting meal? I’ve got the perfect recipe for you!
Today, I’m sharing my favorite ground beef vegetable soup.
It’s hearty, packed with veggies, and full of flavor.
Plus, it’s super easy to whip up, making it perfect for chilly nights or busy days.
Grab your pot, and let’s dive in!
Possible Ingredient Alternatives
Ground beef can be replaced with ground turkey or plant-based meat alternatives for a leaner or vegetarian option. This substitution maintains the protein content while potentially reducing saturated fat. Adjust cooking time as needed, as turkey or plant-based meats may cook faster than beef.
Beef broth can be swapped with vegetable broth to make the soup vegetarian-friendly. This substitution keeps the savory base while accommodating dietary preferences. For a richer flavor, consider using mushroom broth as an alternative.
Russet potatoes can be substituted with sweet potatoes or cauliflower florets for a lower-carb option. Sweet potatoes add a slightly sweet flavor and boost vitamin A content, while cauliflower reduces overall carbohydrates. Adjust cooking time as cauliflower cooks faster than potatoes. These alternatives maintain the hearty texture of the soup while offering different nutritional profiles.
Preparation Time | 15-20 minutes |
Cooking Time | 30-40 minutes |
Total Time | 45-60 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 30-40 g
- Carbohydrates: 90-100 g
Ingredients
- 1 lb. extra lean ground beef
- 1 medium onion, diced
- 2 tsp garlic, minced
- 2 cups carrots, sliced
- 2 cups celery, diced
- 8 cups beef broth
- 28 oz petite diced tomatoes
- 2 medium russet potatoes, peeled and diced
- 1 cup fresh or frozen green beans
- 1 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 1/3 cup freshly chopped parsley
- 2 whole bay leaves
Step 1: Brown the Beef and Prepare Vegetables
Begin by adding 1 pound of extra lean ground beef to a pot.
Cook over medium heat until browned.
While the beef is browning, dice 1 medium yellow onion and add it to the pot.
Cook until the onion becomes tender.
Peel and dice 2 medium russet potatoes, slice 2 cups of carrots (or use baby carrots if preferred), and dice 2 cups of celery, then set all these vegetables aside for later use.
If you’re not a fan of celery, feel free to omit it.
If there is excess fat in the pot after browning the beef, carefully drain it off.
Step 2: Add Aromatics and Vegetables
Add 2 teaspoons of minced garlic to the pot with the browned beef and onions.
Stir until the garlic becomes fragrant.
Next, add the diced potatoes, sliced carrots, and diced celery to the pot, stirring to combine all the ingredients.
Step 3: Add Broth, Tomatoes, and Seasonings
Pour 8 cups of beef broth into the pot, followed by 2 cans of petite diced tomatoes.
Stir everything well.
Season the mixture by adding 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper.
Mix in 1 tablespoon of Worcestershire sauce and 1 tablespoon of tomato paste to enhance the flavor.
Step 4: Include Remaining Ingredients and Simmer
Add 1½ cups of fresh or frozen green beans to the pot and stir everything evenly.
Place 2 whole bay leaves into the mixture.
Cover the pot and let it simmer for about 20 minutes, allowing the flavors to meld together and the potatoes to become tender.
Step 5: Final Additions and Finishing Touches
After 20 minutes, add 1 cup of frozen corn and 1 cup of frozen peas to the pot, stirring to combine.
Stir in ⅓ cup of freshly chopped parsley for a fresh, vibrant flavor.
Carefully remove and discard the bay leaves from the soup before serving.
Step 6: Serve and Store
Serve the soup hot, optionally paired with a grilled cheese sandwich or toasted garlic bread for a complete meal.
For any leftover tomato paste, scoop tablespoon-sized dollops onto parchment paper and freeze them for 20-30 minutes.
Once they’ve hardened, wrap them in plastic wrap or place them into a ziplock bag for future use.