Description

Dive into the rustic charm of our Ground Beef Vegetable Soup. A harmonious blend of lean ground beef, vibrant veggies, and a soul-satisfying broth, all coming together in under an hour. It’s the perfect pick-me-up for any day, offering both comfort and nourishment in each spoonful.

Ingredients

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1 tablespoon olive oil
1 lb. lean ground beef
1 medium onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
2 medium potatoes, diced
1 teaspoon Italian seasoning
1 bay leaf
4 cups beef broth
1 (15 oz.) can diced tomatoes, with juice
1 (10.5 oz.) can condensed tomato soup
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 (14.5 oz.) can cut green beans
1 (15.25 oz.) can corn, drained
Salt and pepper to taste

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Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add ground beef, onion, and garlic. Cook until beef is browned and crumbled.

2. Add the carrots and celery. Sauté for 6 to 8 minutes until they begin to soften.

3. Stir in Italian seasoning and bay leaf. Cook for 1 to 2 minutes.

4. Add potatoes, then pour in beef broth.

5. Stir in diced tomatoes with juice, tomato soup, tomato paste, and Worcestershire sauce.

6. Add green beans and corn. Stir well to combine.

7. Bring the soup to a boil, then reduce heat, cover, and simmer for 35 to 40 minutes or until vegetables are tender and flavors have melded together.

8. Season with salt and pepper to taste before serving.

Notes

You can swap potatoes for cauliflower for a low-carb version.

Add a pinch of red pepper flakes for heat.

This soup freezes well for up to 3 months.

For a richer flavor, add a splash of red wine or balsamic vinegar.

Try ground turkey or chicken as a leaner protein alternative.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 6g
Sodium: 880mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 18g
Cholesterol: 55mg