The Ground Beef Vegetable Soup is a wholesome and hearty dish that brings together the robust flavors of beef with a medley of vibrant vegetables in a comforting, soul-warming broth. This soup not only delights the palate but also offers a nourishing and fulfilling meal.
What sets this soup apart is its wholesome simplicity. The richness of the ground beef, browned to perfection, serves as the flavorful foundation, infusing the broth with its savory essence. Combined with a variety of fresh, colorful vegetables, such as carrots, onions, celery, and whatever seasonal produce you prefer, this soup becomes a celebration of earthy flavors and textures.
The beauty of this dish lies in its adaptability. The choice of vegetables and seasonings can be tailored to personal taste, ensuring a diverse and satisfying experience with each spoonful.
This soup not only offers a symphony of tastes but also embodies comfort and wholesomeness. Whether enjoyed as a comforting meal on a chilly day or as a way to bring the family together, this soup speaks to the heart with its nourishing qualities and its ability to evoke a sense of warmth and satisfaction.
- 2 pounds of ground beef
- 4 diced carrots
- 4 chopped celery ribs
- 1 chopped onion
- 4 potatoes, peeled and cut into 1-inch pieces
- 1 can (15.25 ounces) whole kernel corn, drained and rinsed
- 1 can (15 ounces) green beans, drained and rinsed
- 1 can (15 ounces) peas, undrained
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) whole tomatoes, crushed
- Ground black pepper to taste
- 1 bay leaf (or more, to taste)
- 1/8 teaspoon ground thyme
- 1/4 cup water, as needed
- In a stockpot over medium-high heat, crumble the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. This usually takes about 7 to 10 minutes. Drain and discard any excess grease.
- Stir in the diced carrots, chopped celery, and onion. Cook and stir until the vegetables are soft, which usually takes about 5 minutes.
- Add the potatoes, drained corn, drained and rinsed green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season the mixture with black pepper, add the bay leaf and thyme.
- If necessary, pour in 1/4 cup of water. Replenish water as needed while cooking.
- Bring the soup to a simmer. Cover and cook, stirring regularly, until the potatoes are tender. This typically takes about 1 hour.