Ground Beef Vegetable Soup Recipe

Ground beef: Provides a rich and savory flavor to the soup.

Onion: Adds sweetness and depth to the soup's base.

Garlic: Enhances the overall flavor with its aromatic qualities.

Beef broth: Forms the liquid base of the soup, adding a robust flavor.

Canned diced tomatoes: Adds acidity and a slight sweetness to balance the flavors.

Carrots: Contributes a natural sweetness and vibrant color.

Celery: Adds a subtle crunch and enhances the soup's texture.

Green beans: Provides a fresh, crisp element to the soup.

Dried basil: Adds a sweet, aromatic flavor.

Dried oregano: Brings a slightly bitter, earthy taste.

Salt: Enhances all the flavors in the soup.

Pepper: Adds a hint of heat and depth.

When browning the ground beef, make sure to break it up into small pieces to ensure even cooking. This will help the onion and garlic blend more seamlessly into the mixture, enhancing the overall flavor of the soup. Additionally, when adding the beef broth and diced tomatoes, scrape the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits, which adds depth to the broth.

• 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 and add a hearty texture to the soup.

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

• onion - Substitute with shallots: Shallots have a slightly sweeter taste and can be used to add a more delicate onion flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still provides a rich flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the soup.

• canned diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used in place of canned for a fresher taste.

• canned diced tomatoes - Substitute with tomato sauce: Tomato sauce can be used if you prefer a smoother texture in your soup.

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

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different kind of sweetness and a slightly different texture.

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

• celery - Substitute with bok choy: Bok choy provides a similar texture and a mild flavor.

• green beans - Substitute with asparagus: Asparagus can be chopped and used in place of green beans for a different but complementary flavor.

• green beans - Substitute with peas: Peas add a sweet flavor and a similar green color to the soup.

• dried basil - Substitute with fresh basil: Fresh basil can be used in place of dried, though you may need to use more to achieve the same intensity of flavor.

• dried basil - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note.

• dried oregano - Substitute with dried thyme: Dried thyme can be used as it provides a similar earthy flavor.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a milder flavor but can be used as a substitute for oregano.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness to the soup.

• Allow the ground beef vegetable soup to cool completely before storing. This helps maintain the integrity of the vegetables and broth.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

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

• 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 frozen soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's consistency.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between.

• If the soup appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency. Adjust the seasoning with salt and pepper if needed.

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

• For stovetop reheating:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium heat, stirring occasionally.
  3. Once the soup begins to simmer, reduce the heat to low.
  4. Continue to heat until the vegetables and ground beef are warmed through, about 10-15 minutes.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes.
  4. Stir the soup and check the temperature.
  5. If needed, continue to heat in 1-minute intervals until the soup is hot throughout.

• For slow cooker reheating:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• For oven reheating:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot throughout.
  5. Stir halfway through the heating process to ensure even warming.

• Large pot: Use this to brown the ground beef and cook the soup. It should be big enough to hold all the ingredients comfortably.

• Wooden spoon: Ideal for stirring the ground beef and vegetables without scratching the pot.

• Knife: Essential for chopping the onion, slicing the carrots, celery, and green beans, and mincing the garlic.

• Cutting board: Provides a safe and stable surface for chopping and slicing all the vegetables.

• Measuring cups: Useful for accurately measuring the beef broth, diced tomatoes, and vegetables.

• Measuring spoons: Necessary for measuring the dried basil, oregano, salt, and pepper.

• Colander: Handy for draining any excess fat from the browned ground beef.

• Ladle: Perfect for serving the hot soup into bowls.

Prep ingredients ahead: Chop onions, garlic, carrots, celery, and green beans in advance and store them in the fridge.

Use pre-diced tomatoes: Opt for canned diced tomatoes to save time on chopping.

One-pot cooking: Cook everything in a single pot to minimize cleanup time.

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

Quick simmer: Use a pressure cooker to reduce simmering time.

Pre-measured spices: Measure out basil, oregano, salt, and pepper before starting.