Vegetable and Ground Beef Soup
Warm, hearty, and packed with nutrient-rich ingredients, this Vegetable and Ground Beef Soup is the ultimate comfort meal for busy weeknights or cozy weekends. Featuring a savory base of seasoned ground beef, tender vegetables like carrots, celery, zucchini, and potatoes, along with sweet pops of frozen corn and green beans, every spoonful is a flavor-packed delight. Simmered in a rich beef broth with aromatic herbs like thyme, oregano, and bay leaf, this one-pot wonder comes together in just an hour. Perfectly customizable and bursting with homemade goodness, this soup is not only an easy, wholesome option but also a fantastic way to feed the family with simple ingredients. Serve it hot, garnished with fresh parsley for an inviting dish that’s both nourishing and satisfying.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 1 large russet potato, peeled and cubed
- 1 medium zucchini, diced
- 14.5 ounces canned diced tomatoes (with juice)
- 6 cups beef broth
- 1 cup frozen green beans
- 1 cup frozen corn kernels
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes, stirring frequently, until the onion is softened and fragrant.
Stir in the chopped carrots, celery, and cubed potato. Cook for another 5 minutes, allowing the vegetables to begin to soften.
Add the diced zucchini, canned diced tomatoes with their juice, beef broth, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
After 20 minutes, add the frozen green beans and corn to the pot. Simmer for an additional 10 minutes until all the vegetables are tender.
Taste and adjust the 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 hot and enjoy!
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 8893 mg | 387% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 40.7 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5862 mg | 125% | |
*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.
