The Hearty Homestyle Ground Beef Garden Vegetable Soup

Hearty Ground Beef Vegetable Soup

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:6-8 servings

Instructions:

• Heat oil in a large Dutch oven or stockpot over medium-high heat. Add ground beef; break up well and cook until fully browned. Drain off most of the excess fat.
• Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté gently for 5–7 minutes until the onions are translucent and the vegetables begin to soften slightly.
• Stir in the minced garlic, dried thyme, and oregano. Cook for 1 minute until fragrant. Push the vegetables to one side, add the tomato paste to the cleared spot, and cook it for 2 minutes, stirring constantly, until it deepens in colour.
• Sprinkle the tablespoon of flour over the beef and vegetables (if using). Stir well and cook for 1 minute to toast the flour slightly.
• Pour in a splash of the beef broth, scraping up any browned bits stuck to the bottom of the pot. Add the remaining broth, the can of diced tomatoes (with juice), Worcestershire sauce, and the bay leaf. Bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover partially, and let the soup simmer gently for 15 minutes.
• Add the diced potatoes. Continue to simmer, covered partially, for another 15–20 minutes, or until the potatoes are fork-tender.
• Remove and discard the bay leaf. Stir in the frozen peas; cook for 2–3 minutes until they are bright green and heated through. Taste and adjust seasoning generously with salt and black pepper.
• Ladle into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Calories:325 Cal

Fat:16g

Fiber:6g

Recipe Info

Category:Soup

Cuisine:American

Why This Ground Beef Vegetable Soup Recipe Reigns Supreme

Forget those watery, sad versions you might have had! This is the quintessential, robust, ‘hug in a bowl’ ground beef soup. We’re building deep flavour right from the start by browning the beef properly and sweating down our mirepoix until sweet. It’s packed with tender vegetables and simmered in a rich, savoury broth—a proper British winter warmer, if you ask me, but perfect any time you need a filling, nutritious meal on the table quickly. It’s simple, honest cooking at its best. This Ground Beef Vegetable Soup elevates humble ingredients into something truly special, achieving incredible depth in just over an hour, making it an ideal weeknight solution.

Our Promise: A Hug in a Bowl Guaranteed

When you set out to make Easy Homemade Vegetable Beef Soup , you are seeking comfort, and this recipe delivers precisely that. Our goal is not just to combine ingredients, but to coax out layers of flavour that signal warmth and care. We achieve this through deliberate layering of aromatics and judicious seasoning. This isn't just soup; it’s a promise of satisfaction, ensuring every spoonful is hearty and deeply rewarding.

The Flavour Foundation: Building Depth from the Start

The secret to any exceptional soup lies in the initial steps. We dedicate time to properly browning 1 lb of 80/20 ground beef, draining the excess fat, and then utilizing that fond (the browned bits stuck to the pot) as the base for our mirepoix (onions, carrots, and celery). Immediately following this, we bloom 2 tablespoons of tomato paste—cooking it until it darkens slightly—which transforms its flavour from raw acidity to rich, sweet umami. These initial steps transform a standard simmer into a truly flavourful Hearty Beef Vegetable Soup .

Why Ground Beef is the Secret Weapon for Hearty Soups

Using ground beef, as opposed to chunks of stewing beef, offers two major advantages for a soup of this nature. First off,, it breaks down easily, distributing its savoury richness throughout the entire broth without needing hours of slow cooking required by tougher cuts. Next,, it cooks quickly, meaning we can achieve our robust flavour profile in about 45 minutes of active simmering. This speed makes our Ground Beef Vegetable Soup Recipe a champion choice when time is limited, delivering satisfying texture and body without the multi-hour commitment.

Setting the Stage: The Soul of a Perfect Comfort Stew

Assembling this wonderful stew requires preparation that respects the cooking process. We need about 20 minutes dedicated to chopping all the gorgeous garden elements that will form the backbone of this dish. Think of this prep time as setting the stage for a culinary performance; good mise en place ensures a smooth, uninterrupted flow from sautéing to simmering.

Essential Gear for Soup Success

For this recipe, the cornerstone of your equipment should be a large Dutch oven or a heavy-bottomed stockpot. This is non-negotiable for achieving even heat distribution, which prevents scorching the aromatics while ensuring the beef browns beautifully. Alongside this, you’ll need a sharp chef’s knife and a sturdy wooden spoon—the latter is vital for scraping up those flavourful browned bits during the deglazing process.

The Beef & Aromatic Base: Quality Counts Here

We start by using 1 lb of ground beef, ideally 80/20, for the best balance of flavour and moisture. The aromatics—one large diced yellow onion, three medium sliced carrots, and three diced celery ribs—are sautéed gently in 1 tablespoon of oil after the beef is browned. Pay close attention to the garlic (3 cloves minced); it goes in last before the paste, cooking for just one minute until fragrant, ensuring it releases its oils without burning.

Selecting the Right Vegetables for Texture and Taste

The texture profile of this Vegetable Soup With Beef is crucial. We use carrots and celery early on to soften during the simmer, lending sweetness to the broth. The star starch component is 1 lb of potatoes (Yukon Gold or Russet), diced into uniform 3/4-inch cubes, which we add later so they become perfectly tender but don't completely disintegrate. The final addition is 1 cup of frozen peas, introduced right at the very end so they maintain their bright colour and slight pop of texture.

Stock and Seasoning: Crafting the Rich Broth

The liquid foundation relies on 6 cups of low-sodium beef broth, which provides the necessary savoury depth. Crucially, we introduce flavour boosters: 2 tablespoons of tomato paste (cooked down), 1 teaspoon each of dried thyme and oregano, 1 tablespoon of Worcestershire sauce for that deep, secret umami punch, and one whole bay leaf. If you prefer a slightly thicker final product, a light dusting of 1 tablespoon of all-purpose flour, cooked briefly with the vegetables, helps bind the liquids slightly.

Measuring Matters: Quick Reference for Ingredient Ratios

To ensure consistent results, remember the primary ratio for this Ground Beef Vegetable Soup : approximately 1 pound of meat anchors 6 cups of broth. The trio of carrots, celery, and onion should balance equally, providing bulk without overpowering the meat flavour. The potatoes are added later to absorb the seasoned broth, providing necessary carbohydrates without turning the soup into a heavy stew.

Step-by-Step Guide to Crafting the Ultimate Ground Beef Vegetable Soup

The process is about building flavour sequentially. We move from high heat for searing to a gentle, low simmer for infusion. Following these steps ensures that every ingredient reaches its peak flavour and texture potential. The total cook time is efficiently managed, clocking in at just over an hour from start to finish.

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Bringing It All Together: Simmering to Perfection

Phase One: Browning the Beef and Sautéing the Mirepoix

Begin by heating 1 tablespoon of oil in your Dutch oven over medium-high heat. Add the 1 lb of ground beef, breaking it apart as it cooks until it is thoroughly browned. Carefully drain off the majority of the rendered fat, leaving just a tablespoon behind for flavour. Next, reduce the heat to medium and introduce the diced onion, sliced carrots, and diced celery. Sauté this mirepoix gently for about 5 to 7 minutes until the onions turn translucent and the carrots begin to soften at the edges.

Layering Liquids and Introducing the Harder Vegetables

Clear a space in the centre of the pot and add the 3 minced cloves of garlic, the 1 teaspoon of thyme, and 1 teaspoon of oregano, cooking until fragrant—about 60 seconds. Now, introduce the 2 tablespoons of tomato paste to that spot and cook, stirring constantly, for 2 minutes until it deepens to a brick-red colour. If using flour as a thickener, sprinkle it over the mixture now and stir for one minute. Slowly pour in a splash of the 6 cups of beef broth, scraping up any browned bits from the bottom of the pot—this is crucial flavour extraction! Then, add the remaining broth, the entire 14.5 oz can of diced tomatoes (undrained), 1 tablespoon of Worcestershire sauce, and the bay leaf. Bring this mixture to a rolling boil.

The Gentle Simmer: Timing for Tender Results

Once boiling vigorously, immediately reduce the heat to low, cover the pot partially (allowing some steam to escape), and let it simmer for 15 minutes. This allows the aromatics to fully marry with the broth. After this initial simmer, add the 1 lb of diced potatoes. Continue simmering, still partially covered, for an additional 15 to 20 minutes. The goal is fork-tender potatoes, which indicates the starch has softened and released its creaminess into the soup base.

Final Touches and Flavour Check: Adjusting Before Serving

Once the potatoes are tender, retrieve and discard the bay leaf. Stir in the 1 cup of frozen peas; cook for just 2 to 3 minutes until they are vibrant green and heated through. This final step preserves their texture. Now comes the most important part of crafting a great Ground Beef Vegetable Soup : taste it generously. Adjust the seasoning with salt and freshly ground black pepper until the flavour sings. A final sprinkle of 2 tablespoons of fresh parsley adds brightness before ladling.

Maximizing Enjoyment: Storage, Freezing, and Serving Suggestions

This hearty bowl is incredibly versatile, not only in preparation but in how long it lasts and how it can be incorporated into future meal plans. An excellent feature of this particular Ground Beef Vegetable Soup Slow Cooker style recipe (even when cooked on the stovetop) is that its flavours deepen overnight.

The Best Way to Reheat Leftovers Without Losing Body

Reheating leftovers is simple: transfer the desired portion to a saucepan and heat slowly over medium-low heat, stirring occasionally. If the soup has thickened significantly overnight (which it often does as the potatoes absorb more liquid), add a splash of water or extra broth until you reach your preferred consistency. Avoid microwaving large batches if you can, as direct stovetop heating ensures even temperature distribution and prevents localized boiling.

Freezing Instructions for Future Quick Meals

This recipe freezes beautifully, making it a wonderful choice for meal prepping. Cool the soup completely before transferring it into freezer-safe, airtight containers or heavy-duty zip-top bags, leaving about an inch of headspace for expansion. Properly stored, this Ground Beef Vegetable Soup Crock Pot favourite will last up to three months, ready to be thawed overnight in the refrigerator and reheated when needed.

Creative Additions: Swapping Potatoes and Other Veggies

While our base recipe is perfect, feel free to experiment. You can swap the potatoes for sweet potatoes for a sweeter profile, or incorporate root vegetables like parsnips or turnips alongside the carrots. If you are looking for a slight twist on the traditional, consider making a Ground Beef Vegetable Soup Without Tomatoes by omitting the canned tomatoes and using an extra cup of broth enhanced with a teaspoon of balsamic vinegar for acidity.

Boosting Nutrition: Making This Ground Beef Soup Even Healthier

To further enhance the nutritional profile of this meal, try adding finely chopped kale or spinach during the final 5 minutes of simmering, just as you add the peas. For those exploring other beef options, an Ground Beef Vegetable Soup Instant Pot version can utilize leaner mince, though you may want to add a drizzle of olive oil after browning to compensate for lost flavour fat. Adding lentils or barley during the initial simmer (before the potatoes) will boost fibre and protein content significantly.

Customizing Your Classic Comfort Bowl

While the foundational elements of this recipe are tried and true, adapting it to your family’s preferences or what you have on hand is part of the joy of home cooking. This base is highly forgiving and adaptable.

Creative Additions: Swapping Potatoes and Other Veggies

If you find yourself with an abundance of fresh produce, this soup happily accepts additions. One popular variation is adding Ground Beef Vegetable Soup With Cabbage by stirring in about 2 cups of thinly sliced green cabbage along with the potatoes. The cabbage softens beautifully and adds a slight, earthy sweetness. For a tangier flavour, consider adding a dash of apple cider vinegar right before serving.

Boosting Nutrition: Making This Ground Beef Soup Even Healthier

To ramp up the vitamins without altering the savoury profile too drastically, focus on dark leafy greens. Adding finely chopped kale during the last 10 minutes of simmering allows it to wilt down perfectly while retaining significant nutritional value. Alternatively, substituting half the beef with finely chopped mushrooms will boost the natural glutamate content, making the broth taste even deeper and more complex, which is a fantastic way to lower the overall fat content while maximizing flavour.