Ground Beef Vegetable Soup
A hearty and comforting ground beef vegetable soup packed with fresh vegetables and savory flavors, perfect for a nutritious meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 (14.5 ounces) can diced tomatoes with juice
6 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt
1 cup frozen green beans, cut into 1-inch pieces
1 cup frozen corn kernels
1/2 cup frozen peas
Instructions
Heat olive oil in a large pot over medium-high heat.
Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the pot if necessary.
Add diced onion and minced garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
Stir in diced carrots, celery, red bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.
Add the canned diced tomatoes with their juice and beef broth to the pot. Stir to combine.
Add dried oregano, dried basil, dried thyme, black pepper, and salt. Stir well.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
Add frozen green beans, corn, and peas to the soup. Continue simmering for an additional 10 minutes until all vegetables are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.