Ground beef vegetable soup is a classic comfort food, perfect for chilly evenings or a quick weeknight meal. This recipe focuses on simplicity and ease, maximizing flavor without sacrificing time or effort. Whether you're a seasoned chef or a kitchen novice, this recipe will help you create a hearty and delicious soup that the whole family will love.
What are the best vegetables for ground beef vegetable soup?
The beauty of this soup lies in its versatility. Almost any vegetable you enjoy can be incorporated! However, some classic choices that add both flavor and texture include:
- Onions and Carrots: These form the base of many soups, providing sweetness and depth. Dice them finely for even cooking.
- Celery: Adds a subtle earthy flavor and satisfying crunch.
- Potatoes: Contribute heartiness and creaminess to the broth. Use russet or Yukon gold potatoes for best results.
- Green Beans: Offer a vibrant green color and a slightly sweet taste. Trim the ends and snap them into bite-sized pieces.
- Corn: Adds a touch of sweetness and a pleasant texture. Use frozen or canned corn for convenience.
- Tomatoes: Whether diced fresh tomatoes, canned diced tomatoes, or tomato paste, tomatoes provide acidity and richness to the soup.
Feel free to experiment with other vegetables like peas, zucchini, bell peppers, or mushrooms.
How do I make ground beef vegetable soup quickly?
The key to a quick ground beef vegetable soup is using pre-chopped vegetables or readily available canned or frozen options. Here's a streamlined approach:
- Brown the ground beef: In a large pot or Dutch oven, brown 1 lb of ground beef over medium-high heat. Drain off any excess grease.
- Sauté aromatics: Add 1 diced onion, 1 diced carrot, and 2 stalks of diced celery to the pot. Sauté for 5-7 minutes until softened.
- Add liquids and seasonings: Pour in 6 cups of beef broth (or vegetable broth for a vegetarian version), 1 (28-ounce) can of diced tomatoes (undrained), 1 teaspoon of dried oregano, 1 teaspoon of dried basil, salt, and pepper to taste.
- Add potatoes and other vegetables: Stir in 2 medium diced potatoes and any other vegetables you're using.
- Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or a dollop of sour cream, if desired.
Can I make ground beef vegetable soup in a slow cooker?
Absolutely! Slow cookers are perfect for this recipe. Follow steps 1 and 2 as above, then transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time will result in even more tender vegetables and a richer flavor.
What kind of ground beef is best for soup?
Lean ground beef (80/20 or 85/15) works best for soup. The leaner the beef, the less greasy your soup will be. However, a little fat adds flavor, so don't be afraid of a bit of marbling.
Is ground beef vegetable soup healthy?
Ground beef vegetable soup can be a healthy and nutritious meal, especially when you load it up with plenty of vegetables. It's a good source of protein from the beef and vitamins and minerals from the vegetables. However, the nutritional value will depend on the specific ingredients you use and the amount of salt and fat added.
How can I make my ground beef vegetable soup taste better?
To elevate the flavor of your ground beef vegetable soup, consider these tips:
- Use fresh herbs: Fresh herbs like parsley, thyme, or rosemary will add a more vibrant and complex flavor profile.
- Add a bay leaf: A bay leaf adds subtle depth and complexity to the broth. Remove it before serving.
- Use better broth: High-quality beef broth will make a noticeable difference in the overall taste.
- Finish with a splash of acidity: A squeeze of lemon juice or a splash of red wine vinegar at the end can brighten the flavors.
This easy ground beef vegetable soup is a versatile and satisfying meal that can be easily customized to your preferences. Enjoy!
