Description
This hearty Ground Beef Vegetable Soup is a comforting and nutritious one-pot meal perfect for any day. Packed with tender ground beef, fresh vegetables, and flavorful herbs, it’s a delicious and easy-to-make American classic that’s gluten-free and ideal for a wholesome dinner.
Ingredients
Scale
Meat and Oil
- 1 pound ground beef
- 1 tablespoon olive oil
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 cup green beans, fresh or frozen
Canned Goods
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can corn, drained
Liquids and Broth
- 6 cups beef broth
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary to keep the soup from being greasy.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the beef. Sauté for 2–3 minutes until the onion is softened and fragrant, building the soup’s base flavor.
- Add Vegetables: Stir in the sliced carrots, celery, and diced potato. Cook with the beef and aromatics for an additional 5 minutes to start softening the vegetables.
- Add Liquids and Herbs: Pour in the diced tomatoes with their juice, drained corn, green beans, and beef broth. Add dried basil, oregano, salt, pepper, and the bay leaf. Stir everything together to combine all the flavors.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes. This allows the vegetables to become tender and the flavors to meld perfectly.
- Finish and Serve: Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy a comforting meal that stores well and tastes even better the next day.
Notes
- This soup stores well and tastes even better the next day when the flavors have melded.
- You can substitute or add other vegetables such as peas, zucchini, or spinach to vary the flavors and textures.
- For a heartier version, stir in cooked pasta or rice at the end of cooking to bulk up the meal.
