Ground Beef Vegetable Soup Recipe

Ground beef: Adds a rich, savory flavor and protein to the soup.

Onions: Provides a sweet and aromatic base for the soup.

Garlic: Enhances the flavor with its pungent and savory notes.

Carrots: Adds sweetness and a tender texture to the soup.

Celery: Contributes a subtle, earthy flavor and crunch.

Diced tomatoes: Adds acidity and a rich tomato flavor to the broth.

Beef broth: Forms the flavorful base of the soup, adding depth and richness.

Frozen peas: Adds a pop of color and sweetness to the soup.

Frozen corn: Provides a sweet and slightly crunchy texture.

Dried basil: Adds a hint of herbal flavor.

Dried oregano: Contributes a warm, slightly bitter taste.

Salt: Enhances all the flavors in the soup.

Pepper: Adds a bit of heat and depth to the flavor profile.

When browning the ground beef, ensure you break it up into small, even pieces using a wooden spoon or spatula. This helps in achieving a uniform texture and ensures that the beef cooks evenly. Additionally, make sure to drain any excess fat after browning to avoid a greasy soup. When adding the onions and garlic, cook them until they are just translucent to release their flavors without burning. For the carrots and celery, a slight sauté before adding the broth helps to enhance their natural sweetness and depth of flavor.

• 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 source and mimic the texture of ground beef when cooked.

• chopped onions - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• chopped onions - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a unique twist to the soup.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different intensity.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor when minced.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and nuttier flavor.

• chopped carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a creamy texture to the soup.

• chopped celery - Substitute with fennel: Fennel provides a slight anise flavor and a similar crunch to celery.

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

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato flavor and can thicken the soup slightly.

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can be used for a smoother texture and consistent tomato flavor.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still adds depth of flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian option that maintains the soup's savory base.

• frozen peas - Substitute with green beans: Green beans offer a similar color and a slightly different texture.

• frozen peas - Substitute with edamame: Edamame provides a similar green color and a higher protein content.

• frozen corn - Substitute with canned corn: Canned corn can be used if frozen corn is unavailable, providing a similar sweetness and texture.

• frozen corn - Substitute with frozen mixed vegetables: Frozen mixed vegetables can add variety and maintain the corn's sweet flavor.

• dried basil - Substitute with fresh basil: Fresh basil offers a more vibrant flavor, though you may need to use more to match the intensity.

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

• dried oregano - Substitute with dried thyme: Dried thyme can offer a similar earthy flavor.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a milder, sweeter flavor that can 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 type of spiciness.

• Allow the ground beef vegetable soup to cool to room temperature. This prevents condensation, which can lead to freezer burn and affect the texture and flavor of the soup.

• Transfer the soup into airtight containers or heavy-duty freezer bags. If using containers, leave about an inch of space at the top to allow for expansion as the soup freezes.

• Label each container or bag with the date and contents. This helps you keep track of how long the soup has been stored and ensures you use the oldest batches first.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 3-4 days.

• For long-term storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the quality of the vegetables and ground beef.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave, using a microwave-safe bowl and covering it with a microwave-safe lid or plastic wrap to prevent splatters.

• 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 a pinch of salt and pepper if needed.

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

• Stovetop Method:

  1. Pour the leftover soup into a 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 soup is warmed through, about 10-15 minutes.

• Microwave Method:

  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 continue to heat in 1-minute intervals until hot, stirring in between.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, or until the soup is thoroughly warmed.

• Oven Method:

  1. Preheat your 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.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top pot of the double boiler.
  3. Stir occasionally and heat until the soup is warmed through, about 15-20 minutes.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.

• Knife: A knife is needed to chop the onions, carrots, and celery.

• Cutting board: A cutting board provides a safe surface for chopping vegetables.

• Measuring cups: Measuring cups are used to measure out the vegetables and broth accurately.

• Measuring spoons: Measuring spoons help in measuring the dried basil, oregano, salt, and pepper.

• Can opener: A can opener is necessary to open the can of diced tomatoes.

• Colander: A colander can be used to drain any excess fat from the cooked ground beef.

• Garlic press: A garlic press makes mincing the garlic cloves quick and easy.

• Ladle: A ladle is perfect for serving the hot soup into bowls.

Pre-chop vegetables: Prepare carrots, celery, and onions in advance and store them in the fridge.

Use frozen ingredients: Opt for frozen peas and corn to skip washing and chopping.

Batch cook ground beef: Cook and freeze ground beef in portions for quick use in future recipes.

One-pot cooking: Utilize a single large pot to minimize cleanup time.

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