Description
Discover how to make a delicious and hearty ground beef vegetable soup with this easy recipe. Perfect for a cozy meal any day of the week!
Ingredients
- 2 pounds ground beef (900 g)
- 4 carrots, diced (200 g)
- 4 celery ribs, chopped (120 g)
- 1 onion, chopped (150 g)
- 4 potatoes, peeled and cut into 1-inch pieces (600 g)
- 1 (15.25 ounce) can whole kernel corn, drained and rinsed (432 g)
- 1 (15 ounce) can green beans, drained and rinsed (425 g)
- 1 (15 ounce) can peas, undrained (425 g)
- 1 (15 ounce) can tomato sauce (425 g)
- 1 (14.5 ounce) can whole tomatoes, crushed (411 g)
- ground black pepper to taste
- 1 bay leaf, or more to taste
- 125 teaspoon (1 ml) ground thyme
- 25 cup vegetable oil, as needed (60 ml)
Instructions
- Break the ground beef into small pieces in a stockpot over medium-high heat; cook and stir until the beef is crumbly, evenly browned, and fully cooked, approximately 7 to 10 minutes. Remove and discard any excess fat.
- Add the diced carrots, chopped celery, and onion; cook and stir until the vegetables are softened, around 5 minutes.
- Mix in the potatoes, corn, green beans, peas with their liquid, tomato sauce, and crushed tomatoes. Season with ground black pepper, and add a bay leaf and thyme.
- If needed, pour in 1/4 cup of water, adding more as necessary during cooking.
- Allow the soup to reach a gentle simmer; cover the pot and cook, stirring occasionally, until the potatoes are tender, roughly 1 hour.
- Serve while hot and enjoy!
Notes
- Consider using a combination of beef broth and water for a richer flavor.
- Add a pinch of red pepper flakes or a dash of hot sauce for a kick of heat.
- Substitute ground turkey or chicken for a lighter twist on the traditional ground beef.
