Ground Beef Vegetable Soup
Browned beef simmered with potatoes, carrots, celery, and tomatoes in a savory beef broth.
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cup diced potatoes
- 2 cup chopped carrots
- 2 cup chopped celery
- 2 cup canned diced tomatoes with juice
- 6 cup low sodium beef broth
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
Instructions
Cooking
- Brown. Cook the beef until no pink remains.
- Soften. Add the onion, celery, and garlic and cook for five minutes.
- Drain. Spoon off the excess fat.
- Add. Stir in the potatoes, carrots, tomatoes, and broth.
- Season. Add the seasoning and bring to a boil.
- Simmer. Simmer fifteen to twenty minutes until tender.
Notes
Substitutions: Use ground turkey, frozen vegetables, or add cooked pasta just before serving.
Tips: Cut the vegetables evenly and salt gradually.
Storage: Refrigerate for four days or freeze for up to three months.
Nutrition is calculated per serving.