Description
Hearty ground beef vegetable soup delivers comfort in a bowl, blending rich protein with garden-fresh vegetables. Simmering slowly, this soul-warming dish offers you a delicious escape from ordinary meals.
Ingredients
Scale
Main Proteins:
- 1 lb (454 g) lean ground beef
Vegetables:
- 1 medium onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 2 medium potatoes (diced)
- 1 15 oz (425 g) can diced tomatoes, with juice
- 1 14.5 oz (411 g) can cut green beans
- 1 15.25 oz (432 g) can corn, drained
- 2 cloves garlic (minced)
Liquids and Seasonings:
- 4 cups beef broth
- 1 10.5 oz (298 g) can condensed tomato soup
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sear the ground beef in a Dutch oven over medium heat with olive oil, incorporating diced onions and minced garlic. Crumble and cook the meat for 5-7 minutes until thoroughly browned, stirring frequently to prevent scorching. Drain excess fat if needed.
- Introduce chopped carrots and celery into the meat mixture, sautéing for 6-8 minutes until vegetables begin to soften. The prolonged cooking melds the flavors and creates a robust foundation for the soup.
- Enhance the aromatic profile by sprinkling Italian seasoning and adding a bay leaf. Stir and allow herbs to release their essential oils for approximately one minute.
- Incorporate diced potatoes, beef broth, diced tomatoes with their juice, condensed tomato soup, and tomato paste. Splash in Worcestershire sauce to deepen the flavor complexity.
- Fold in green beans and drained corn kernels. Elevate the mixture to a boil, then reduce heat, cover, and simmer for 35-40 minutes. During this period, ingredients will tenderize and flavors will harmonize.
- Perform a final taste assessment, adjusting seasoning with salt and pepper as desired. Carefully remove the bay leaf before serving.
Notes
- Drain excess fat thoroughly to prevent a greasy soup texture and reduce unnecessary calories.
- Customize vegetable choices by swapping green beans for zucchini or adding frozen mixed vegetables for more variety.
- Enhance protein options by substituting ground beef with ground turkey or plant-based crumbles for diet-specific needs.
- Consider making this soup ahead of time, as flavors intensify when allowed to sit overnight in the refrigerator, creating an even more delicious meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg