This hearty vegetable beef soup is packed with tender beef and colorful veggies. It’s like a warm hug in a bowl, perfect for cozy nights or when you need a little comfort!
The best part? You can throw in whatever vegetables you have left in the fridge. Trust me, my pantry-scrap version was a hit! Gotta love how flexible and tasty it is!
Key Ingredients & Substitutions
Ground beef: Use lean ground beef for less grease. If you prefer a healthier option, ground turkey or chicken works well too!
Vegetables: Onions, carrots, and celery are classic choices. If you want to change things up, try bell peppers, zucchini, or even corn for extra sweetness.
Diced tomatoes: These add flavor and texture. If you’re low on canned tomatoes, fresh chopped tomatoes or even tomato sauce can substitute nicely.
Beef broth: This adds depth to the soup. Chicken broth or vegetable broth can easily replace it, keeping the flavors bright.
Macaroni pasta: I find that small pasta adds a nice touch. If you want it gluten-free, use rice or omit the pasta altogether for a hearty soup!
How Do I Make Sure My Vegetables Are Perfectly Tender?
Getting your veggies just right can be tricky. Here’s a simple way to do it! Make sure to cut them into uniform pieces for even cooking. Start by sautéing the denser veggies, like carrots and potatoes, before adding the softer ones like peas and green beans.
- Heat the olive oil and brown the beef first, then add onions and garlic.
- Next, add the hard vegetables (carrots, potatoes, celery) and cook them for a while to soften.
- Finally, add softer vegetables (peas, green beans) closer to the end, so they stay vibrant and firm!
Following this method guarantees tender-tasty veggies in your soup!
How to Make Vegetable Beef Soup
Ingredients You’ll Need:
- Beef: 1 lb ground beef
- Vegetables:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, undrained
- Liquid: 6 cups beef broth
- Pasta (optional): 1 cup small macaroni pasta
- Essentials:
- 2 tbsp olive oil
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp dried basil
- Salt and pepper to taste
How Much Time Will You Need?
You’ll need about 10 minutes for prep and approximately 40 minutes for cooking. In total, your soup will be ready to enjoy in about 50 minutes!
Step-by-Step Instructions:
1. Brown the Ground Beef:
In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. If there’s excess fat, drain it off carefully.
2. Sauté the Aromatics:
Next, add the chopped onion and minced garlic to the beef. Sauté until the onion turns soft and translucent, which should take about 3-4 minutes. This will make your soup smell amazing!
3. Add the Vegetables:
Now it’s time to stir in those vibrant veggies! Add the sliced carrots, chopped celery, diced potatoes, green beans, and the entire can of diced tomatoes (juice included) to the pot. Give it a good mix.
4. Add the Broth:
Pour in the beef broth and bring the mixture to a boil. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This allows all the flavors to meld beautifully!
5. Finish with Peas and Pasta:
Add the frozen peas and the macaroni pasta (if you’re using it). Keep cooking until the pasta is tender, which will take around 8-10 minutes. Stir occasionally to check the pasta’s doneness.
6. Season and Serve:
Now, it’s time for the final touches! Season the soup with the dried parsley, thyme, basil, salt, and pepper to taste. Give it a good stir, then serve hot. You can garnish with a sprinkle of additional parsley if you like!
This delightful vegetable beef soup is a hearty and colorful mix that is sure to warm you up. Perfect for cold nights or when you need something comforting!
Can I Use Other Types of Meat?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even diced beef for a chunkier texture. Adjust the cooking time for diced beef, cooking it longer until tender.
What If I Don’t Have Beef Broth?
No problem! You can use chicken broth or vegetable broth instead. This will still give your soup a rich flavor while keeping it light.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or microwave, stirring occasionally to heat evenly.
Can I Freeze the Soup?
Yes! This soup freezes well. Let it cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw in the fridge overnight before reheating.
