Ground Beef Vegetable Soup Recipe

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

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

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

Carrots: Adds sweetness and a slight crunch to the soup.

Celery: Contributes a subtle flavor and crunch.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Beef broth: Forms the savory base of the soup.

Frozen peas: Adds a pop of color and sweetness.

Frozen corn: Provides sweetness and texture.

Dried basil: Adds a hint of sweetness and aromatic flavor.

Dried oregano: Contributes a warm, earthy flavor.

Salt: Enhances all the flavors in the soup.

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

When browning the ground beef, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and prevents large clumps from forming. Additionally, for a richer flavor, allow the beef to develop a slight crust by not stirring too frequently. This caramelization adds depth to the soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

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

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a less intense flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative to carrots.

• celery - Substitute with fennel: Fennel provides a similar crunch and a slightly anise-like flavor that can add depth to the soup.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can be used for a smoother texture while still providing the tomato flavor.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still adds a rich flavor to the soup.

• frozen peas - Substitute with green beans: Green beans offer a similar color and nutritional profile, though they have a different texture.

• frozen corn - Substitute with frozen mixed vegetables: Mixed vegetables can add variety and maintain the balance of flavors in the soup.

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

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile to oregano and can be used interchangeably.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile compared to black pepper.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the ground beef vegetable soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label each container with the date. This ensures you can keep track of how long the soup has been stored.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps the flavors fresh and the vegetables crisp.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the vegetables and ground beef.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents the soup from sticking to the pot.

• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe container and heat on high for 2-3 minutes, stirring halfway through.

• If the soup appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency. This helps maintain the original texture and flavor.

• Taste and adjust the seasoning with salt and pepper if needed. Reheating can sometimes dull the flavors, so a little extra seasoning can bring the soup back to life.

• For stovetop reheating:

  1. Pour the leftover ground beef vegetable soup into a medium-sized pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and continue to cook for an additional 5-10 minutes, or until thoroughly heated.
  4. Taste and adjust seasoning if necessary before serving.

• For microwave reheating:

  1. Transfer the desired amount of soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and continue to heat in 30-second intervals if needed until the soup is hot.
  5. Allow the soup to sit for a minute before serving to let the heat distribute evenly.

• For slow cooker reheating:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly heated.
  4. Taste and adjust seasoning if necessary before serving.

• For oven reheating:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbling.
  4. Stir halfway through the heating process to ensure even heating.
  5. Carefully remove from the oven and stir before serving.

• Large pot: Used for cooking the ground beef and simmering the soup.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Knife: Essential for chopping the onion, slicing the carrots, and celery.

• Cutting board: Provides a safe surface for chopping and slicing vegetables.

• Measuring cups: Used to measure the beef broth and frozen vegetables accurately.

• Can opener: Necessary for opening the can of diced tomatoes.

• Garlic press: Handy for mincing the garlic cloves.

• Ladle: Perfect for serving the soup into bowls.

• Colander: Useful for draining any excess fat from the cooked ground beef.

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

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Opt for canned tomatoes: Use canned diced tomatoes to skip the step of chopping fresh tomatoes.

Frozen vegetables: Utilize frozen peas and corn to avoid washing and chopping.

Batch cook ground beef: Cook a large batch of ground beef and freeze portions for future use.

One-pot method: Cook everything in one large pot to minimize cleanup time.