Description
Dive into the rustic charm of our Ground Beef Vegetable Soup. A harmonious blend of lean ground beef, vibrant veggies, and a soul-satisfying broth, all coming together in under an hour. It’s the perfect pick-me-up for any day, offering both comfort and nourishment in each spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, diced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 4 cups beef broth
- 1 (15 oz.) can diced tomatoes, with juice
- 1 (10.5 oz.) can condensed tomato soup
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 (14.5 oz.) can cut green beans
- 1 (15.25 oz.) can corn, drained
- Salt and pepper to taste
Instructions
1. Heat olive oil in a dutch oven over medium heat. Add the ground beef, onion, and garlic, and cook until the beef is browned and crumbled.
2. Mix in the carrots and celery, and sauté until they begin to soften, about 6 to 8 minutes.
3. Stir in the Italian seasoning and bay leaf, cooking for 1 to 2 minutes to release their flavors.
4. Add the diced potatoes, then pour in the beef broth.
5. Stir in the diced tomatoes with their juice, tomato soup, tomato paste, and Worcestershire sauce.
6. Add the green beans and corn, then stir the mixture well.
7. Bring the soup to a boil, then reduce heat to low.
8. Cover and simmer for 35 to 40 minutes, or until the vegetables are tender and the flavors are well-blended.
Notes
This soup is excellent for meal prep and tastes even better the next day. You can add other vegetables like peas or zucchini for variety. For a lower-sodium version, use low-sodium broth and canned vegetables. Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg