Description
Hearty vegetable beef soup brings comfort and warmth to dinner tables with its rich, savory blend of tender meat and garden-fresh vegetables. Packed with robust flavors and nourishing ingredients, you’ll savor each spoonful of this classic, soul-satisfying meal.
Ingredients
Scale
Main Protein:
- 2 pounds ground beef
Vegetables:
- 4 potatoes, peeled and cubed
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
Canned Ingredients and Seasonings:
- 1 can (15 ounces / 425 grams) tomato sauce
- 1 can (14.5 ounces / 411 grams) crushed whole tomatoes
- 1 can (15 ounces / 425 grams) dry peas
- 1 can (15 ounces / 425 grams) green beans, drained
- 1/4 cup (60 milliliters) water (as needed)
- 1 teaspoon ground thyme
- Salt, to taste
- Pepper, to taste
Instructions
- Brown ground beef in a large stockpot over medium-high heat until completely cooked, eliminating excess fat for a healthier consistency.
- Incorporate chopped carrots, celery, and onion into the pot, sautéing for approximately 5 minutes until vegetables soften and release aromatic flavors.
- Introduce cubed potatoes, tomato sauce, and crushed whole tomatoes, creating a robust and hearty liquid foundation for the soup.
- Gently fold in dry peas and drained green beans, enhancing the soup’s nutritional profile and introducing vibrant textures.
- Harmonize the mixture with salt, pepper, and ground thyme, adjusting liquid with water if needed for optimal thickness.
- Elevate the soup to a gentle boil, then reduce heat to low, covering the pot and allowing ingredients to simmer for 60 minutes until potatoes reach desired tenderness and flavors meld seamlessly.
- Transfer the steaming soup into serving bowls, complementing with crusty bread or a crisp salad for a satisfying and complete dining experience.
Notes
- Choose lean ground beef (90/10 or 93/7) to reduce fat content while maintaining rich, meaty flavor without compromising the soup’s heartiness.
- Swap or add seasonal vegetables like zucchini, bell peppers, or kale to enhance nutritional value and create personalized variations.
- Transfer browned beef and sautéed vegetables to a slow cooker, add remaining ingredients, and cook on low for 6-8 hours for deeper, more developed flavors.
- Make the soup gluten-free by using gluten-free tomato sauce and checking ingredient labels, or create a vegetarian version by replacing beef with plant-based protein like lentils or textured vegetable protein.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg