Ground Beef Vegetable Soup Recipe

Ground beef: Provides the hearty base and protein for the soup.

Carrots: Adds sweetness and a pop of color.

Celery: Contributes a subtle, aromatic flavor.

Onion: Enhances the overall flavor with its savory notes.

Garlic: Adds depth and a hint of spice.

Diced tomatoes: Brings acidity and richness to the broth.

Beef broth: Forms the flavorful liquid base of the soup.

Potatoes: Adds heartiness and texture.

Frozen peas: Provides a touch of sweetness and color.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a mild heat and depth.

Dried basil: Infuses the soup with a sweet, herbal note.

Dried oregano: Adds a robust, earthy flavor.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly. Use a wooden spoon or a spatula to break up the meat as it browns. This will help create a more uniform texture in your soup and allow the beef to absorb the flavors of the vegetables and broth. Additionally, be sure to drain any excess fat after browning to avoid a greasy soup.

• 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 that can mimic the texture of ground beef in soups.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter flavor, making them a good alternative.

• chopped celery - Substitute with fennel: Fennel has a similar crunch and adds a slight anise flavor that can enhance the soup.

• chopped onion - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions.

• garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can be used in a pinch.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is not available, though it will have a lighter flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option that still adds depth to the soup.

• chopped potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness to the soup.

• frozen peas - Substitute with green beans: Green beans can provide a similar texture and color to the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used similarly to black pepper.

• dried basil - Substitute with dried thyme: Dried thyme offers a different but complementary herbal flavor.

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

• Allow the ground beef vegetable soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date and contents. This helps you 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. The cold environment will keep the vegetables and beef fresh.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's texture.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents the vegetables from becoming mushy.
• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container and heat in 1-2 minute intervals, stirring in between, until the soup is hot.
• If the soup appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.
• Enjoy your ground beef vegetable soup with a slice of crusty bread or a fresh salad for a complete meal.

• For a quick and easy method, use the microwave. Place a portion of the ground beef vegetable soup in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Check the temperature and heat for an additional minute if necessary.

• If you prefer a more traditional approach, reheat the soup on the stovetop. Pour the leftover soup into a saucepan or pot. Heat over medium heat, stirring occasionally to prevent sticking and ensure even heating. Once the soup begins to simmer and is heated through, it's ready to serve.

• For a slow and steady method, use a slow cooker. Transfer the leftover soup to the slow cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is perfect for when you have a bit more time and want to maintain the soup's flavors and textures.

• If you have an instant pot, you can use the sauté function to reheat the soup. Pour the soup into the instant pot and select the sauté setting. Stir occasionally until the soup is heated through. This method is quick and efficient, especially if you're already using the instant pot for other dishes.

• For a unique twist, consider reheating the soup in an oven-safe dish. Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish, cover it with foil, and heat for about 20-30 minutes, or until the soup is hot and bubbly. This method can give the soup a slightly different texture and can be a fun way to enjoy leftovers.

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

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

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

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

• Garlic press: Handy for mincing the garlic cloves.

• Measuring cups: Used to measure out the chopped vegetables and beef broth.

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

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

• Ladle: Perfect for serving the hot soup into bowls.

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

Use pre-diced tomatoes: Opt for canned diced tomatoes to save chopping time.

Instant broth: Use pre-made beef broth or bouillon cubes for quick preparation.

Frozen peas: Keep frozen peas on hand for easy addition.

One-pot cooking: Cook everything in a single pot to reduce cleanup time.

Batch cooking: Double the recipe and freeze portions for future meals.

Quick simmer: Use a lid to bring the soup to a boil faster.