This hearty Ground Beef Vegetable Soup is packed with tender vegetables, flavorful ground beef, and a savory broth. It’s a comforting, nutritious dish that’s easy to prepare, making it perfect for weeknight dinners or cozy weekend meals. This recipe is versatile, allowing you to customize it with your favorite vegetables and spices, ensuring a satisfying meal for the whole family.
The Story Behind Ground Beef Vegetable Soup
Ground beef vegetable soup is a classic American comfort food that combines the richness of ground beef with the natural sweetness of various vegetables. This dish gained popularity in the 1950s as a budget-friendly way to use ground beef and pantry staples. It’s a one-pot meal that is both simple to make and packed with nutrients, making it a staple in many households during the colder months. The recipe is often made in large batches to feed a crowd or for meal prep, as it tastes even better the next day.
Key Ingredients and Why They Matter
Ground Beef
Ground beef is the base of this soup, providing a rich and savory flavor. Use lean ground beef to reduce fat, but still keep the beefy taste.
- Substitution Tip: You can substitute ground beef with ground turkey or ground chicken for a lighter option.
Vegetables
This soup includes a variety of carrots, celery, onions, and potatoes, adding color, texture, and nutrients.
- Pro Tip: You can add or substitute vegetables like zucchini, green beans, or corn depending on your preferences or what’s in season.
Beef Broth
A rich beef broth forms the base of the soup, enhancing the savory flavors. You can use low-sodium broth to control the salt content.
- Substitution Tip: Vegetable or chicken broth can also be used if you prefer a lighter taste.
Canned Tomatoes
Diced tomatoes add acidity and sweetness, balancing the richness of the beef and broth.
- Substitution Tip: If you prefer a smoother soup, use crushed tomatoes instead of diced.
How to Make Ground Beef Vegetable Soup
Step 1: Gather Your Ingredients
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon olive oil (optional)
Step 2: Brown the Ground Beef
- In a large pot, heat olive oil over medium heat (optional if using lean ground beef). Add the ground beef and cook until browned, breaking it up into crumbles as it cooks.
- Once the beef is browned, remove any excess grease if needed. Add the onion and garlic, cooking for about 3-4 minutes until softened.
Step 3: Add Vegetables and Broth
- Stir in the carrots, celery, and potatoes, cooking for another 5 minutes.
- Pour in the beef broth and diced tomatoes (with their juices). Add the thyme, basil, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
Step 4: Add Frozen Vegetables
- Stir in the frozen peas and corn, and continue cooking for another 5-10 minutes until the frozen vegetables are heated through.
- Taste and adjust the seasoning as needed, adding more salt and pepper if desired.
Step 5: Serve and Enjoy
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread or crackers on the side for a complete meal.
Serving Suggestions
This Ground Beef Vegetable Soup pairs wonderfully with a warm slice of buttered bread or garlic toast. It’s also great served over a bed of rice or pasta for a heartier meal. You can store leftovers in the refrigerator for up to 3 days, or freeze the soup for up to 3 months.
Variations and Add-Ins
Italian-Inspired Ground Beef Soup
Add a tablespoon of Italian seasoning and a can of white beans to give the soup an Italian twist. You can also add a handful of baby spinach right before serving for a fresh, vibrant finish.
Spicy Ground Beef Vegetable Soup
For a spicy kick, add 1/2 teaspoon red pepper flakes or a dash of hot sauce to the soup while it’s simmering.
Low-Carb Ground Beef Soup
Skip the potatoes and replace them with zucchini or cauliflower to make the soup low-carb and keto-friendly.
Dietary Adaptations
Precise Diet Classifications:
- Gluten-Free: This soup is naturally gluten-free if you use gluten-free broth and ensure no cross-contamination with any ingredients.
- Dairy-Free: The recipe is dairy-free, making it suitable for those with lactose intolerance or a dairy allergy.
- Low-Carb/Keto: To make this soup low-carb, omit the potatoes and replace them with cauliflower or zucchini.
- Paleo: Use a paleo-friendly broth and omit the peas and corn, as legumes are typically not part of a paleo diet.
Frequently Asked Questions
Ground Beef Vegetable Soup Frequently Asked Questions
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors have more time to meld together. Store it in an airtight container in the fridge for up to 3 days.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
What other vegetables can I add?
Feel free to add any vegetables you have on hand. Some great options include zucchini, green beans, spinach, or bell peppers.
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