Ground Beef Vegetable Soup

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Ingredients

For the Soup Base:

  • 1 lb ground beef (80/20 lean)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth (or substitute with chicken or vegetable broth)
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 2 tablespoons tomato paste

Vegetables:

  • 2 medium carrots, diced
  • 2 celery stalks, chopped
  • 2 medium potatoes, peeled and cubed (optional for heartiness, can omit for low-carb)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 zucchini, diced (optional)

Seasonings and Herbs:

  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika (optional for depth)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Worcestershire sauce

Garnish (Optional):

  • Chopped fresh parsley
  • Grated Parmesan cheese

Instructions

  1. Prepare the Ground Beef:
    • In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
    • Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon. Season with salt and pepper.
    • Once browned, remove the beef from the pot with a slotted spoon and set it aside. Leave about 1 tablespoon of fat in the pot.
  2. Sauté the Aromatics:
    • In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes.
    • Stir in the garlic and cook for another minute until fragrant.
  3. Build the Soup Base:
    • Add the tomato paste and cook for 1-2 minutes, stirring to coat the onions and garlic.
    • Pour in the beef broth and stir to deglaze the pot, scraping up any browned bits from the bottom (this adds flavor!).
    • Add the diced tomatoes (with juice), Worcestershire sauce, thyme, basil, paprika, bay leaf, and cooked ground beef.
  4. Cook the Vegetables:
    • Stir in the carrots, celery, potatoes, and green beans. Bring the soup to a gentle boil over medium-high heat.
    • Reduce the heat to low, cover, and simmer for 20-25 minutes until the vegetables are tender.
  5. Add Frozen Vegetables:
    • Stir in the frozen corn and peas (and zucchini if using). Simmer for another 5-10 minutes until heated through.
  6. Adjust Seasoning and Serve:
    • Remove the bay leaf and taste the soup. Adjust the salt and pepper as needed.
    • Ladle into bowls, garnish with parsley or Parmesan, and serve hot.

Tips for Customization

  • Make it Low-Carb: Omit potatoes and replace with cauliflower florets.
  • Add Grains: Stir in cooked barley, rice, or quinoa for a heartier soup.
  • Spice it Up: Add red pepper flakes for a touch of heat.
  • Freeze It: This soup freezes well. Store in airtight containers for up to 3 months. Reheat on the stovetop.

This version balances flavor, nutrition, and heartiness, making it a perfect one-pot meal for any occasion! Let me know if you’d like additional variations.

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