“I’ve been making this at least twice a week for the past month!”
Hearty Ground Beef Vegetable Soup offers a cozy meal experience. Ground beef paired with a variety of seasoned vegetables. Potatoes, carrots, and celery all harmonize with the minestrone blend and seasoned tomato base. A wonderful option for a cold evening or a fulfilling supper with the family.
Ingredients
- 2 Pounds of Ground Beef
- 4 Diced Carrots
- 4 Chopped Celery Ribs
- 1 Chopped Onion
- 4 Peeled Potatoes Cut into 1 Inch Pieces
- 1 (15.25 ounce) can of Whole Kernel Corn, Drained and Rinsed
- 1 (15 ounce) can of Green Beans, Drained and Rinsed
- 1 (15 ounce) can of Peas, Undrained
- 1 (15 ounce) can of Tomato Sauce
- 1 (14.5 ounce) can of Whole Tomatoes, Crushed
- Ground Black Pepper to Taste.
- 1 Bay Leaf
- 1/8 Teaspoon Ground Thyme
- ¼ Cup of Water as Needed.
Instructions:
Step 1: Brown Ground Beef: Start by crumbling the ground beef into a large stockpot over medium-high heat. Cook and stir until the beef is crumbly, evenly browned, and no longer pink (about 7-10 minutes). Drain and discard any excess grease.
Step 2: Sauté Vegetables: Stir in the carrots, celery, and onion. Cook and stir until the vegetables are soft (about 5 minutes).
Step 3: Add Remaining Ingredients: Stir in the potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper, bay leaf, and thyme.
Step 4: Simmer: Pour in ¼ cup water if needed (replenishing as needed while cooking to keep a soupy consistency). Bring the soup to a simmer. Cover and cook, stirring regularly, until the potatoes are tender (about 1 hour). Remove the bay leaf before serving.
