Hearty Beef and Vegetable Soup Recipe - Ground Beef

beef chuck

🥗Healthier: lean ground beef

💰Cheaper: chicken thighs

Ground beef is lower in fat, while chicken thighs can be more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes can be more economical and have a longer shelf life.

Heat a Dutch oven over medium high heat.

Add 1 and 1/2 lbs of ground beef and break it up while it browns.

Season the beef with salt and pepper while browning.

Once browned, strain the beef and set it aside.

Return the pot to medium high heat and add a couple tablespoons of extra virgin olive oil.

After the oil heats, add 2 cups of diced onion, 1 cup and 1/2 sliced carrot, 1 cup sliced celery, and 5 cloves of minced garlic; sauté for about 5 minutes until starting to soften.

Crush a 28 oz can of whole tomatoes by hand into the pot, including the juice.

Add a half gallon of beef stock to the pot.

Add 1 cup of frozen peas, 1 cup of frozen corn, and 1 and 1/2 cups of fresh green beans cut into bite-sized pieces.

Return the browned ground beef to the pot along with 1 diced potato.

Finish with 1 tablespoon of Worcestershire sauce, 1 teaspoon rosemary, 2 teaspoons oregano, 2 teaspoons thyme, and 1 bay leaf.

Season with salt and pepper, then bring to a simmer.

Simmer until the potatoes are tender, about 30 minutes, tasting and adjusting salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens