Hearty Beef and Vegetable Soup
Hearty Beef and Vegetable Soup
Ingredients
For the Soup
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1 can canned corn, 15 ounces, drained
- 1 can canned green beans, 14.5 ounces, drained
- 1 can canned peas, 15 ounces, drained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 2
Drain any excess fat from the pot. Add the chopped yellow onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 3
Return the browned ground beef to the pot. Pour in the beef broth and canned diced tomatoes (undrained). Add the dried thyme, dried oregano, and bay leaf. Season with salt and black pepper.
⏱️ 3 min
- 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
⏱️ 20 min
- 5
Stir in the drained canned corn, green beans, and peas. Continue to simmer, uncovered, for another 10-15 minutes, or until the vegetables are heated through and the soup has thickened slightly to your desired consistency.
⏱️ 15 min
- 6
Remove and discard the bay leaf. Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Vegetable Soup
Ingredients
For the Soup
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1 can canned corn, 15 ounces, drained
- 1 can canned green beans, 14.5 ounces, drained
- 1 can canned peas, 15 ounces, drained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 2
Drain any excess fat from the pot. Add the chopped yellow onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 3
Return the browned ground beef to the pot. Pour in the beef broth and canned diced tomatoes (undrained). Add the dried thyme, dried oregano, and bay leaf. Season with salt and black pepper.
⏱️ 3 min - 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
⏱️ 20 min - 5
Stir in the drained canned corn, green beans, and peas. Continue to simmer, uncovered, for another 10-15 minutes, or until the vegetables are heated through and the soup has thickened slightly to your desired consistency.
⏱️ 15 min - 6
Remove and discard the bay leaf. Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 4 min