Ground Beef Vegetable Soup is one of those comforting dishes that wraps you in warmth and nostalgia. I still remember the first time I made it; the rich aroma filled my kitchen, and I couldn’t help but feel excited as I gathered the ingredients. Perfect for chilly evenings or any weeknight dinner, this soup is not only delicious but also a budget-friendly way to feed a crowd. The combination of ground beef and a variety of vegetables creates a hearty meal that is as satisfying as it is easy to prepare.
Why You’ll Love This Dish
One of the main reasons to make this Ground Beef Vegetable Soup lies in its versatility and convenience. Whether it’s a busy weekday or a lazy Sunday afternoon, this dish seamlessly fits into your life. It’s a one-pot wonder, minimizing the cleanup while maximizing flavor. Packed with protein and fiber-rich vegetables, it’s a nutritious option the whole family will adore. Kids especially love the colorful veggies, making it a great way to sneak in some health benefits.
“This soup is now a family favorite! It’s hearty, flavorful, and perfect for cold nights. We can’t get enough!” — Sarah T.
The Cooking Process Explained
Making Ground Beef Vegetable Soup is straightforward and satisfying. Start by browning the ground beef; this step is crucial for achieving a depth of flavor. Then, add your aromatics, followed by a variety of vegetables that create texture and nutrition. Once everything is combined, let it simmer to blend the flavors beautifully. It’s a process that cultivates both patience and excitement as the aroma fills your kitchen.
What You’ll Need
To create this delightful soup, gather the following ingredients:
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, cut into pieces
- 1 cup frozen peas
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 bay leaf
Feel free to substitute or add vegetables based on what’s in season or what you have on hand!
