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Description
A hearty and comforting Vegetable Beef Soup made with ground beef, a variety of fresh and frozen vegetables, tomatoes, and savory herbs, with optional pasta for added substance.
Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 (28 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 4 cups beef broth
- 1 cup frozen mixed vegetables
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup small pasta (e.g., ditalini, elbow macaroni), optional
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain excess fat.
- Add chopped onion, carrots, and celery to the pot with the beef. Cook until vegetables are slightly tender, about 5-7 minutes.
- Stir in the diced tomatoes, tomato sauce, beef broth, basil, and oregano. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for at least 30 minutes, or up to 1 hour, allowing flavors to meld.
- Add frozen mixed vegetables, corn, and green beans. If using pasta, add it now. Cook for another 10-15 minutes, or until pasta is al dente and vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For richer flavor, you can substitute 1 lb of stewing beef cut into cubes instead of ground beef, and simmer longer (1-1.5 hours) before adding frozen vegetables.
- If using stewing beef, ensure it is fully tender before proceeding to step 5.
- Adjust the amount of salt and pepper based on the sodium content of your beef broth.