Servings: 6 to 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and cubed
- 1 cup green beans, chopped into 1-inch pieces
- 1 zucchini, chopped
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup frozen corn
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
1. Sauté Aromatics and Brown the Beef
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and fully cooked through. Drain excess grease if necessary.
2. Add Vegetables and Simmer
Add the diced carrots, celery, potato, green beans, and zucchini to the pot. Stir everything together so the vegetables are evenly coated with the beef mixture.
Pour in the diced tomatoes (with their juice) and beef broth. Stir in the dried basil, oregano, and thyme. Season with salt and black pepper to taste.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the vegetables are tender and flavours are well combined.
3. Add Frozen Vegetables
Stir in the frozen corn and peas during the last 5 to 10 minutes of cooking. Allow the soup to simmer uncovered until the corn and peas are heated through.
Taste and adjust seasoning if needed.
4. Serve
Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired. Serve with warm crusty bread or crackers for a complete and hearty meal.
Tips and Variations
- Meat alternatives: You can substitute ground turkey or chicken for a leaner version.
- Vegetarian option: Omit the beef and use vegetable broth. Add beans or lentils for protein.
- Spice it up: Add a pinch of red pepper flakes for some heat.
- Make it thicker: Add a tablespoon of tomato paste or reduce the broth by one cup for a thicker consistency.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavours deepen overnight, making the soup even better the next day.
- Freezing: This soup freezes well. Let it cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.
This Vegetable Ground Beef Soup is a comforting and nutritious dish that is easy to make and customisable to your family’s tastes.