Description
Warm up with a bowl of hearty, flavorful Ground Beef Vegetable Soup. Perfect for chilly days, this comforting dish combines savory ground beef with vibrant vegetables for a nourishing meal that satisfies every time. Quick to prepare and budget-friendly, it’s a recipe you’ll make again and again.
Ingredients
- 2 pounds ground beef
- 4 carrots, diced
- 4 celery ribs, chopped
- 1 onion, chopped
- 4 potatoes, peeled and cubed (1-inch pieces)
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (15 oz) can green beans, drained
- 1 (15 oz) can peas, undrained
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can whole tomatoes, crushed
- Ground black pepper, to taste
- 1 or more bay leaves, to taste
- ⅛ teaspoon ground thyme
- ¼ cup water (as needed)
Instructions
- Brown the Ground Beef:
- In a large stockpot over medium-high heat, crumble and cook ground beef for 7–10 minutes until browned and no longer pink. Drain excess grease.
- Soften the Vegetables:
- Add diced carrots, chopped celery, and onion to the pot with the cooked beef. Stir and cook for about 5 minutes until vegetables soften.
- Add the Remaining Ingredients:
- Stir in potatoes, corn, green beans, peas (including liquid), tomato sauce, and crushed whole tomatoes. Season with ground black pepper, bay leaf, and ground thyme.
- Simmer to Perfection:
- Pour in ¼ cup of water to adjust consistency. Bring to a gentle simmer, cover, and cook for 1 hour, stirring occasionally. Add water if needed to maintain desired thickness.
- Serve and Enjoy:
- Once potatoes are tender, serve hot in bowls. Pair with crusty bread or your favorite side for a complete meal.
Notes
- For extra flavor, consider adding minced garlic, a dash of paprika, or a pinch of chili powder.
- To thicken the soup, mash some of the potatoes with a fork or stir in a cornstarch slurry.
- This soup freezes beautifully; store in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American