Hearty Ground Beef Vegetable Soup
Warm up with a comforting bowl of Hearty Ground Beef Vegetable Soup, a flavorful one-pot meal brimming with wholesome goodness. This nourishing soup combines tender ground beef with a medley of colorful vegetables—carrots, celery, potatoes, zucchini, and green beans—simmered to perfection in a rich tomato-infused beef broth. Aromatic herbs like thyme, oregano, and a bay leaf elevate the savory depth of every spoonful, while a touch of minced garlic and diced onions add irresistible warmth. Quick to prepare and ready in under an hour, this family-friendly recipe is perfect for busy weeknights or chilly evenings. Garnish with fresh parsley and serve with crusty bread for a satisfying, home-cooked meal that’s as hearty as it is delicious.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 14.5-ounce can diced tomatoes, canned (with juices)
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon or spatula. Drain any excess fat and set the beef aside on a plate if necessary.
In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots, celery, potatoes, zucchini, and green beans to the pot. Cook for 5-6 minutes, stirring occasionally, to slightly soften the vegetables.
Stir in the canned diced tomatoes (including the juices), tomato paste, and browned ground beef.
Pour in the beef broth, stirring to combine. Add the dried thyme, dried oregano, bay leaf, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 25-30 minutes, or until the vegetables are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 10402 mg | 452% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 49.2 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 7307 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
