Step-by-Step Instructions
1. Brown the Ground Beef:
In a large stockpot, cook the ground beef over medium-high heat, breaking it apart with a wooden spoon until fully browned. Drain any excess grease and set aside.
2. Sauté the Vegetables:
Add the carrots, celery, and onion to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
3. Combine Ingredients:
Stir in the potatoes, corn, green beans, peas (including the liquid), tomato sauce, and crushed tomatoes. Season the soup with ground black pepper, a bay leaf, and ground thyme. Add 1/4 cup of water if the mixture seems too thick.
4. Simmer the Soup:
Bring the soup to a gentle simmer over medium heat. Cover the pot and cook, stirring occasionally, for about 1 hour, or until the potatoes are tender. Add more water if needed to maintain your desired consistency.
5. Serve and Enjoy:
Remove the bay leaf before serving. Ladle the soup into bowls and serve warm with crusty bread or crackers for a complete meal.
Tips for Success
- Choose Lean Ground Beef: Opt for lean or extra-lean ground beef to reduce grease and make the soup healthier.
- Use Fresh or Frozen Vegetables: If you prefer fresh or frozen vegetables over canned, they can be easily substituted. Adjust cooking times accordingly.
- Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Boost the Flavor: A splash of Worcestershire sauce or a sprinkle of Italian seasoning can elevate the taste of this soup.
Variations and Customizations
- Protein Swap: Use ground turkey or chicken instead of beef for a lighter version.
- Vegetarian Option: Skip the ground beef and add more vegetables or beans for a plant-based alternative.
- Cheesy Twist: Top the soup with shredded cheddar cheese before serving for an extra layer of flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat or microwave individual portions until heated through. This soup also freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
Why Ground Beef Vegetable Soup Is a Classic
Ground Beef Vegetable Soup is a timeless dish that brings together the best of comfort food and practicality. It’s an excellent way to feed a crowd or stretch ingredients while ensuring a balanced and nutritious meal. Whether you’re serving it as a main course or pairing it with a side salad, this soup is sure to become a family favorite.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. Simply peel, chop, and simmer them before adding to the soup for a fresher flavor.
What’s the best way to thicken the soup?
If you prefer a thicker consistency, mash some of the potatoes in the pot or add a cornstarch slurry.
Can I make this soup in a slow cooker?
Absolutely! Brown the ground beef first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Is this soup gluten-free?
Yes, as long as the canned ingredients and seasonings are certified gluten-free.
