This ground beef soup recipe is a full of vegetables for a satisfying, very easy, and a delicious meal to the serve any time of the year. Serve with saltine crackers and a chunks of a sharp cheese.
Ground Beef Vegetable Soup Recipe This soup can be made comfortably at home and we can learn the joy of this soup sitting at home on the recipe of this soup
Ground Beef Vegetable Soup is a very testy soup
Table of Contents
What Vegetables Can be I Swap?
Not liking the veggies I have listed in the recipe? No worries!
This soup is a great because you can be easily swap out the veggies for the ones that you prefer, just keep a few things are in mind…
Add thicker cut or more than dense veggies to the soup first so they have been time to the cook through.
example: cauliflower, Brussels sprouts, parsnips, sweet potatoes, and broccoli, etc.
Smaller cuts of a veggies, or frozen veggies can be a added towards are the end as a they wont need as a long to the cook through
You can be make this Vegetable Beef Soup even quicker by the swapping out all the fresh veggies for a large bag of a frozen mixed veggies.
Swap the potatoes for the 2 cups of a small cut, uncooked pasta (shells, macaroni, etc).
Feel free to leave certain veggies out entirely if your family is not a fan! Make this soup custom to what your tastes are a prefer!
Ground Beef Vegetable Soup is a very testy soup
soup recipe :
Ingredients
2 pounds ground beef
4 carrots, and diced
4 celery ribs, and chopped
1 onion, and chopped
4 potatoes, and peeled and cut into the 1-inch pieces
1 (15.25 ounce) can be whole kernel corn, drained and rinsed
1 (15 ounce) can be green beans, drained and rinsed
1 (15 ounce) can peas, undrained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, and crushed
ground black pepper to the taste
1 bay leaf, or more to the taste
⅛ teaspoon ground thyme
¼ cup water, as needed
Directions
Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to the 10 minutes. Drain and discard are a any excess grease.
Stir in carrots, celery, and onion; cook and stir until are a vegetables are soft, about are a 5 minutes. Stir in a potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme. Pour in a 1/4 cup water if needed, replenishing as needed while cooking.
Bring soup to a simmer; cover and a cook, stirring regularly, until potatoes are tender, and about 1 hour.
ALSO READ : How To The Made This Green Lentil Soup