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Vegetable Soup with Ground Beef

Vegetable Soup with Ground Beef Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into coins
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 lb baby potatoes, halved
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn kernels
  • Salt and black pepper
  • Fresh parsley and grated Parmesan, for serving

Method
 

  1. Brown the ground beef in a large pot over medium-high heat until no pink remains, about 5 minutes. Season with salt and pepper, then transfer to a plate.
  2. Sauté the onion, carrots, and celery in the same pot with olive oil until softened, about 5 minutes. Add garlic and tomato paste and cook 1 minute.
  3. Pour in the beef broth and diced tomatoes, scraping up any browned bits. Add the potatoes, thyme, bay leaf, and the browned beef. Bring to a boil.
  4. Reduce to a simmer and cook, partially covered, for 10 minutes. Add the green beans and corn, then simmer until potatoes are tender, 10 to 15 more minutes. Remove bay leaf and season to taste.
  5. Ladle the soup into bowls, top with parsley and grated Parmesan, and serve hot.

Notes

The soup thickens as it sits, so you may need a splash of broth when reheating. For a richer broth, simmer with a Parmesan rind if you have one on hand.