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- 1 pound ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 cup green beans, chopped - 1 can (14.5 oz) diced tomatoes with juice - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Each serving of this soup has about 300 calories. You get 20 grams of protein and 15 grams of fat. There are 25 grams of carbohydrates and 5 grams of dietary fiber. This soup is hearty, filling, and good for you. You can swap out the ground beef for ground turkey or chicken. For a veggie twist, add mushrooms or spinach instead of beef. Use vegetable broth instead of beef broth for a lighter soup. Feel free to mix in any seasonal veggies you have on hand. This soup is flexible and can fit your taste. {{ingredient_image_1}} Start by gathering your ingredients. You will need ground beef, onion, garlic, carrots, celery, bell pepper, zucchini, green beans, diced tomatoes, beef broth, Worcestershire sauce, thyme, basil, salt, pepper, olive oil, and fresh parsley. Next, chop your vegetables. Dice the onion, carrots, celery, bell pepper, and zucchini. Mince the garlic. Chop the green beans into small pieces. This step is crucial. Properly chopped veggies cook more evenly and enhance the soup's texture. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, stirring until it softens. Then, stir in the minced garlic and cook for one more minute. This will fill your kitchen with a lovely aroma. Now, add the ground beef to the pot. Cook it, breaking it up with a wooden spoon. You want it browned and no longer pink, which takes about 6-8 minutes. If there's excess fat, drain it off. Next, add the chopped carrots, celery, bell pepper, zucchini, and green beans. Cook these for about 5 minutes. Stir occasionally to ensure even cooking. Pour in the can of diced tomatoes with juice and the beef broth. Then add Worcestershire sauce, thyme, basil, salt, and pepper. Give everything a good stir to mix well. Bring the soup to a boil. Once it boils, reduce the heat to low. Let it simmer uncovered for 30 minutes. This allows all the flavors to blend beautifully. After simmering, taste the soup. Adjust the seasoning with more salt and pepper if needed. For the final touch, serve the soup hot in bowls. Garnish with fresh parsley for a pop of color and flavor. Enjoy this warm and hearty meal! To make the best ground beef vegetable soup, focus on cooking times. Start by sautéing the onion for three minutes. This softens it and builds flavor. Next, add minced garlic. Cook it for one minute to release its aroma. Brown the ground beef until it turns a nice brown color, about six to eight minutes. This step adds depth to the soup. When adding veggies, cook them for five minutes. This keeps them crisp yet tender. Taste your soup before serving. Adjust flavors by adding salt or pepper. If you want a richer taste, add a bit more Worcestershire sauce. For a thicker soup, let it simmer longer, which also deepens the flavors. This soup pairs well with many sides. Fresh bread is a great choice. A simple green salad can also complement it nicely. For toppings, consider shredded cheese or crunchy croutons. Fresh parsley adds a pop of color and flavor. You can also add a dollop of sour cream for creaminess. Watch out for overcooking the vegetables. You want them tender but not mushy. Also, don’t skip the simmering step. This melds the flavors and makes your soup taste amazing. Avoid using too much salt at the start; you can always add more later. Lastly, ensure the ground beef is fully cooked. No one wants to bite into raw meat. Pro Tips Use Fresh Vegetables: Fresh vegetables enhance the flavor and nutrition of your soup. Look for seasonal produce for the best taste. Brown the Beef Properly: Ensure the ground beef is well-browned to develop a rich flavor. Avoid overcrowding the pot to achieve a good sear. Adjust Seasonings to Taste: After simmering, taste your soup and adjust the seasonings as needed. A little extra salt or herbs can make a big difference. Let It Rest: Allow the soup to sit for a while before serving. This helps the flavors meld together beautifully. {{image_2}} You can change this soup to fit your taste. For a vegetarian version, swap the ground beef for lentils or chickpeas. They add protein and fiber. Use vegetable broth instead of beef broth. You can still enjoy the hearty feel of the soup. If you prefer a low-carb option, skip the potatoes and add more green veggies. Try cauliflower or spinach for a nice twist. This keeps the soup light yet filling. For a spicy kick, mix in red pepper flakes or diced jalapeños. This adds heat and flavor. You can also use spicy sausage instead of beef. It gives the soup a whole new taste. Using seasonal vegetables makes your soup fresh and tasty. In the spring, add peas or asparagus for a burst of color and flavor. Summer is great for tomatoes and bell peppers. They will make your soup vibrant and full of nutrients. In the fall, think about adding squash or pumpkin. These ingredients bring a warm, cozy feel. In winter, root vegetables like parsnips or turnips can add depth. Seasonal veggies enhance the soup and support local farms. You can cook this soup in different ways. The stovetop method is quick and easy, as shown in the recipe. Just sauté, add ingredients, and simmer. For a slow cooker, brown the beef first. Then, add all ingredients to the cooker. Set it on low for 6-8 hours. This method lets the flavors meld well. If you want speed, use an Instant Pot. Brown the beef using the sauté function. Then, add everything and cook on high pressure for about 10 minutes. Release the pressure, and your soup is ready fast. Each method has its charm, so pick one that fits your style. After you make the soup, let it cool. Store leftovers in an airtight container. This keeps the soup fresh. You can keep it in the fridge for up to four days. If you notice any bad smells or changes in color, throw it away. Always trust your senses when it comes to food safety. Freezing is a great option if you want to save some soup. Use freezer-safe containers or bags. Make sure to leave some space at the top. Soup expands as it freezes. You can freeze the soup for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat in a pot over low heat. Stir often to heat evenly. You can prepare this soup ahead of time. Chop all the vegetables and store them in the fridge. This makes cooking quick and easy. You can also cook a big batch and portion it out. Use small containers for single servings. This way, you have meals ready to go when you need them. Meal prep can save you time during busy weeks. Ground beef vegetable soup can last about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to let it cool down before sealing. If you see any signs of spoilage, like off smells or mold, discard it. Always reheat the soup to a safe temperature before eating. Yes, making this soup in advance is a great idea. It saves time during busy days. The flavors will deepen as it sits, making it taste even better. You can prepare it, cool it, and store it in the fridge. Just heat it up when you’re ready to eat. You can also freeze it for longer storage. To spice up your soup, try adding red pepper flakes or hot sauce. You can also use diced jalapeños for a fresh kick. Another option is to add some chipotle in adobo for a smoky flavor. Start small, and taste as you go. Adjust until it’s just right for your taste buds. This blog post detailed how to make a hearty ground beef vegetable soup. We covered the key ingredients, cooking steps, and helpful tips. You learned about nutritional values and substitutions to fit your needs. We also discussed storage methods to keep your soup fresh. Remember, making this recipe can be a fun and versatile experience. Adjust it to suit your taste and enjoy it any time of the year. Cooking isn't just about food; it's about creativity too. Happy cooking!

Beefy Harvest Vegetable Soup

A hearty and flavorful soup packed with ground beef and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 bell pepper diced (any color)
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14.5 oz) diced tomatoes with juice
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, or until softened.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until it is browned and no longer pink (about 6-8 minutes). Drain any excess fat if necessary.
  • Incorporate the diced carrots, celery, bell pepper, zucchini, and green beans into the pot. Cook for about 5 minutes, stirring occasionally.
  • Pour in the diced tomatoes (with juice) and beef broth. Add Worcestershire sauce, thyme, basil, salt, and pepper. Stir well to combine.
  • Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, allowing the flavors to meld together.
  • Taste and adjust seasoning as needed.
  • Serve hot in bowls, garnished with fresh parsley.

Notes

Adjust seasoning to taste before serving.
Keyword beef, hearty, soup, vegetables