Description
A hearty and nutritious Ground Beef Vegetable Soup loaded with tender potatoes, fresh vegetables, and rich tomatoes, perfect for a comforting meal any day of the week. This classic soup combines browned ground beef, carrots, celery, corn, green beans, peas, and herbs, simmered slowly to blend flavors into a deliciously warm dish.
Ingredients
Scale
Meat
- 2 pounds ground beef
Vegetables
- 4 carrots, diced
- 4 celery ribs, chopped
- 1 onion, chopped
- 4 potatoes, peeled and cut into 1-inch pieces
Canned Goods
- 1 (15.25 ounce) can whole kernel corn, drained and rinsed
- 1 (15 ounce) can green beans, drained and rinsed
- 1 (15 ounce) can peas, undrained
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can whole tomatoes, crushed
Seasonings
- Ground black pepper, to taste
- 1 bay leaf, or more to taste
- â…› teaspoon ground thyme
Liquids
- ¼ cup water, as needed
Instructions
- Cook the Ground Beef: Crumble the ground beef into a stockpot over medium-high heat. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 to 10 minutes. Drain and discard any excess grease to prevent the soup from becoming oily.
- Sauté the Vegetables: Add the diced carrots, chopped celery, and chopped onion to the browned beef in the stockpot. Cook and stir the mixture until the vegetables are softened and aromatic, about 5 minutes, which helps build the soup’s depth of flavor.
- Add Remaining Ingredients: Stir in the peeled and chopped potatoes, drained corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with freshly ground black pepper, add the bay leaf, and sprinkle in the ground thyme for herbal notes.
- Simmer the Soup: Pour in ¼ cup of water if the mixture looks too thick. Bring the soup to a gentle simmer, cover the pot, and cook on low heat, stirring regularly to prevent sticking. Simmer until the potatoes are tender, about 1 hour, adding more water as needed to maintain the desired consistency.
- Serve: Once the potatoes are soft and the soup flavors are well melded, remove the bay leaf. Ladle the hot soup into bowls and serve immediately for a comforting meal.
Notes
- Drain excess fat after browning the beef to keep the soup from becoming greasy.
- You can substitute fresh or frozen vegetables if canned are not available, adjusting cooking times accordingly.
- Add a pinch of red pepper flakes for a subtle spicy kick if desired.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the seasoning towards the end of cooking to balance the flavors perfectly.
