Ground Beef and Vegetable Soup Recipe

Ground beef: Provides a rich and hearty base for the soup.

Carrots: Adds sweetness and a slight crunch.

Celery: Offers a subtle, earthy flavor and crisp texture.

Onion: Brings depth and a savory note to the soup.

Garlic: Enhances the overall flavor with its aromatic quality.

Diced tomatoes: Adds acidity and a touch of sweetness.

Beef broth: Forms the flavorful liquid base of the soup.

Frozen peas: Adds a pop of color and sweetness.

Frozen corn: Contributes a sweet and slightly crunchy texture.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Dried thyme: Provides a subtle earthy and minty flavor.

Dried basil: Adds a sweet and slightly peppery note.

When browning the ground beef, make sure to break it up into small crumbles using a wooden spoon or spatula. This ensures even cooking and better texture in the soup. Additionally, when adding the chopped vegetables, sauté them until they are just tender to enhance their natural sweetness and flavor. For a richer taste, consider deglazing the pot with a splash of beef broth after browning the beef and before adding the vegetables, scraping up any browned bits from the bottom of the pot. This adds depth to the overall flavor of the soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils are a great plant-based protein alternative that adds a hearty texture to the soup.

• chopped carrots - Substitute with parsnips: Parsnips have a similar sweetness and texture when cooked, making them a good alternative.

• chopped celery - Substitute with fennel: Fennel adds a slight anise flavor and similar crunch to the soup.

• chopped onion - Substitute with leeks: Leeks provide a milder onion flavor and can be used in the same quantity.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will provide a similar tomato base but with a slightly different texture.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will slightly alter the flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian option that will still add depth to the soup.

• frozen peas - Substitute with green beans: Green beans can add a similar pop of color and texture to the soup.

• frozen corn - Substitute with frozen mixed vegetables: Mixed vegetables can add a variety of textures and flavors, including corn.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup, enhancing its depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• dried thyme - Substitute with dried oregano: Dried oregano can provide a similar earthy flavor to the soup.

• dried basil - Substitute with dried parsley: Dried parsley can add a fresh, slightly peppery flavor to the soup.

• Allow the soup to cool completely before storing. This helps prevent the growth of bacteria and keeps the vegetables and meat fresh.

• Transfer the ground beef and vegetable soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label the containers with the date of preparation. This ensures you keep track of how long the soup has been stored and helps maintain food safety.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cool temperature will help preserve the flavors and textures of the carrots, celery, and peas.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the vegetables and ground beef.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. Ensure it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.

• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe container, cover loosely, and heat on high in 1-minute intervals, stirring in between, until the soup is thoroughly heated.

• If the soup appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency.

• Enjoy your ground beef and vegetable soup with a side of crusty bread or a fresh salad for a complete meal.

• Stovetop Method: Pour the soup into a pot and heat over medium heat. Stir occasionally until it reaches a simmer. This method ensures even heating and helps maintain the texture of the vegetables and ground beef.

• Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot. This is a quick and convenient method, though it may not heat as evenly as the stovetop.

• Slow Cooker Method: If you have a bit more time, pour the soup into a slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is great for maintaining the flavors and texture of the soup.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through. This method is useful if you're reheating a large quantity.

• Double Boiler Method: For a gentle reheating process, place the soup in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until heated through. This method helps prevent the soup from scorching and is ideal for delicate soups.

• Sous Vide Method: If you have a sous vide machine, place the soup in a vacuum-sealed bag and immerse it in a water bath set to 165°F (74°C). Heat for about 30 minutes. This method ensures precise and even heating without overcooking.

• Large pot: Used for browning the ground beef and cooking the soup.

• Wooden spoon: Ideal for stirring the ground beef and vegetables.

• Knife: Essential for chopping the carrots, celery, and onion.

• Cutting board: Provides a surface for chopping the vegetables.

• Measuring cups: Used to measure the chopped vegetables and frozen peas and corn.

• Can opener: Necessary for opening the can of diced tomatoes.

• Garlic press: Useful for mincing the garlic cloves.

• Ladle: Perfect for serving the soup into bowls.

• Measuring spoons: Used to measure the salt, black pepper, dried thyme, and dried basil.

Pre-chop vegetables: Chop carrots, celery, and onion in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Opt for canned tomatoes: Use diced tomatoes with their juice directly from the can.

Frozen vegetables: Utilize frozen peas and frozen corn to skip washing and chopping.

Batch cooking: Double the recipe and freeze half for a quick meal later.