Ground Beef Vegetable Soup Recipe

Ground beef: Provides a rich and hearty base for the soup.

Onion: Adds a sweet and savory flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Beef broth: Forms the liquid base and adds depth of flavor.

Diced tomatoes: Contributes a tangy and slightly sweet taste.

Carrots: Adds a subtle sweetness and vibrant color.

Celery: Provides a mild, slightly peppery flavor.

Frozen corn: Adds a sweet crunch to the soup.

Frozen peas: Brings a pop of color and a slight sweetness.

Dried basil: Infuses the soup with a warm, peppery flavor.

Dried oregano: Adds a slightly bitter, earthy taste.

Salt: Enhances all the flavors in the soup.

Pepper: Adds a hint of heat and depth.

When browning the ground beef, make sure to break it up into small pieces with a wooden spoon or spatula. This ensures even cooking and better texture in your soup. Additionally, for a richer flavor, allow the beef to develop a slight crust before adding the onion and garlic. This caramelization adds depth to the overall taste of the dish.

• 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 offer a plant-based protein alternative and add a hearty texture to the soup.

• chopped onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that complements the other vegetables.

• chopped onion - Substitute with shallots: Shallots have a more delicate and sweet taste compared to onions, adding a subtle flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience and a similar flavor.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor with a hint of sweetness.

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

• beef broth - Substitute with vegetable broth: Vegetable broth is a great option for a vegetarian version of the soup.

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

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency with a slightly different texture.

• chopped carrots - Substitute with parsnips: Parsnips provide a sweet and slightly nutty flavor, similar to carrots.

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

• chopped celery - Substitute with fennel: Fennel adds a slightly sweet and anise-like flavor, providing a unique twist.

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

• frozen corn - Substitute with canned corn: Canned corn is a convenient alternative that provides a similar taste and texture.

• frozen corn - Substitute with frozen peas: Frozen peas can add a similar sweetness and pop of color.

• frozen peas - Substitute with edamame: Edamame offers a similar texture and a slightly different flavor profile.

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

• dried basil - Substitute with fresh basil: Fresh basil offers a more vibrant and aromatic flavor.

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

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile with a slightly sweeter taste.

• dried oregano - Substitute with Italian seasoning: Italian seasoning includes oregano and other herbs, providing a balanced flavor.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to freezer burn or spoilage.
• Transfer the ground beef vegetable soup into airtight containers or heavy-duty freezer bags. Make sure to leave some space at the top, as the soup will expand when frozen.
• Label each container or bag with the date and contents. This will help you keep track of how long the soup has been stored.
• 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 losing its flavor and texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This ensures even thawing and maintains the quality of the soup.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also use a microwave, heating in 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 reach the desired consistency.
• Taste and adjust the seasoning with salt and pepper if needed before serving.

• For stovetop reheating:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and let it warm through for about 5-10 minutes.
  4. Taste and adjust seasoning if necessary before serving.

• For microwave reheating:

  1. Transfer the leftover soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and continue heating in 1-minute increments if needed until the soup is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
  5. Stir the soup halfway through the heating process to ensure even warming.

• For slow cooker reheating:

  1. Pour the leftover soup into your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once the soup is hot, switch the slow cooker to the warm setting until ready to serve.

• Large pot: Used to brown the ground beef and cook the soup, ensuring even heat distribution.

• Wooden spoon: Ideal for stirring the ground beef, vegetables, and soup ingredients without scratching the pot.

• Cutting board: Provides a safe and clean surface for chopping onions, garlic, carrots, and celery.

• Chef's knife: Essential for efficiently chopping and mincing the vegetables and garlic.

• Measuring cups: Used to measure out the beef broth, diced tomatoes, and chopped vegetables accurately.

• Measuring spoons: Necessary for measuring the dried basil, dried oregano, salt, and pepper.

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

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

Use pre-chopped vegetables: Save time by using pre-chopped onions, carrots, and celery from the store.

Frozen garlic cubes: Opt for frozen garlic cubes to skip the mincing step.

Bulk cook ground beef: Cook and freeze ground beef in advance for quick use.

One-pot method: Use a single pot to reduce cleanup time.

Pre-made broth: Use store-bought beef broth to avoid making it from scratch.

Quick thawing: Thaw frozen corn and peas in the microwave to speed up the process.