Ground Beef Vegetable Soup Recipe

Ground beef: Provides the hearty, savory base for the soup. Choose lean ground beef for a healthier option.

Onions: Adds a sweet and aromatic flavor to the soup. Chop them finely for even cooking.

Garlic: Enhances the overall flavor with its pungent and slightly spicy taste. Mince it well.

Carrots: Adds a touch of sweetness and a vibrant color to the soup. Dice them evenly.

Potatoes: Provides a creamy texture and makes the soup more filling. Dice them into small cubes.

Frozen peas: Adds a pop of color and a slight sweetness. No need to thaw before adding.

Frozen corn: Contributes a sweet and slightly crunchy texture. Add directly from the freezer.

Beef broth: Forms the flavorful liquid base of the soup. Opt for low-sodium if preferred.

Salt: Enhances the flavors of all the ingredients. Adjust to taste.

Black pepper: Adds a mild heat and depth of flavor. Freshly ground is best.

Dried thyme: Infuses the soup with a subtle earthy and minty flavor. Use sparingly.

When browning the ground beef, make sure to break it up into small pieces to ensure even cooking. This will help the meat to cook more quickly and evenly, and it will also create a better texture in the soup. Additionally, when adding the onions and garlic, allow them to cook until they are fully translucent and fragrant, which will enhance the overall flavor of the dish.

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

• chopped onions - 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 not available, though it has a slightly different flavor intensity.

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

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness, while still providing a hearty texture.

• frozen peas - Substitute with fresh green beans: Green beans offer a similar color and crunch, though they have a slightly different flavor.

• frozen corn - Substitute with canned corn: Canned corn can be used if frozen corn is not available, providing a similar taste and texture.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter flavor and to make the soup vegetarian-friendly.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami, though it will also add a bit of color to the soup.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

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

• Allow the ground beef vegetable soup to cool to room temperature. This prevents condensation and helps maintain the texture and flavor of the soup.

• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and reduces waste.

• Label each container with the date. This helps you keep track of freshness and ensures you consume the soup within a safe time frame.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The beef broth and vegetables will stay fresh and flavorful during this period.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality. Make sure to leave some space at the top of the container as the soup will expand when frozen.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the carrots, potatoes, and other vegetables.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.

• If the soup appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency. Adjust the seasoning if necessary, as freezing can sometimes dull the flavors.

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

• Stovetop Method:

  1. Pour the leftover soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5-7 minutes until thoroughly warmed.
  4. Taste and adjust seasoning if necessary.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape).
  3. Heat on high for 2-3 minutes, then stir.
  4. Continue heating in 1-minute increments, stirring in between, until the soup is hot throughout.

• 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, stirring occasionally, until the soup is thoroughly warmed.

• Oven Method:

  1. Preheat the 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 20-30 minutes, or until the soup is hot throughout.
  5. Stir halfway through the heating process to ensure even warming.

• 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, ensuring they cook evenly and do not stick to the bottom of the pot.

• Knife: A knife is necessary for chopping the onions, mincing the garlic, and dicing the carrots and potatoes.

• Cutting board: A cutting board provides a safe and stable surface for chopping and dicing the vegetables.

• Measuring cups: Measuring cups are used to accurately measure the vegetables and broth, ensuring the correct proportions.

• Measuring spoons: Measuring spoons are needed to measure out the salt, black pepper, and dried thyme.

• Colander: A colander is useful for draining any excess fat from the browned ground beef.

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

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

Use frozen ingredients: Opt for frozen peas and corn to save time on prep.

Batch cook ground beef: Cook extra ground beef and freeze portions for future use.

One-pot cooking: Use a large pot to minimize cleanup and streamline the cooking process.

Quick broth: Use pre-made beef broth to cut down on simmering time.