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Warming bowls of homemade Ground Beef Vegetable Soup bring back memories of winter evenings in my family kitchen. This chunky, tomato-rich soup combines tender ground beef, garden vegetables, and perfectly diced potatoes in a savory broth that's been part of my weekly rotation for years.
My daughter specifically requests this soup on chilly evenings, and I've found it's one of the best ways to get her excited about eating vegetables. The rich broth and tender beef make everything irresistible.
Essential Ingredients
- Ground Beef (90% lean): The foundation of our soup, providing rich flavor without excess grease. Look for bright red meat with visible marbling.
- Fresh Onions and Garlic: Creates the aromatic base that makes this soup special. Choose firm onions without soft spots.
- Chunky Tomatoes: Adds natural sweetness and body. I prefer San Marzano variety for their perfect balance of acidity.
- Potatoes: Creates heartiness and soaks up all the wonderful flavors. Yukon Golds hold their shape beautifully.
- Mixed Vegetables: Brings color, nutrition, and texture. Fresh or frozen both work wonderfully.
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Detailed Cooking Instructions
- Building the Base:
- Heat oil in your heaviest Dutch oven until it shimmers. Sauté diced onions until they turn translucent and release their sweetness, about 5 minutes. Add minced garlic just until fragrant, careful not to let it brown.
- Developing the Meat Layer:
- Break ground beef into small chunks as it cooks. Let it sear untouched for 2-3 minutes to develop caramelization. Season generously with salt and pepper as it browns.
- Layering the Vegetables:
- Stir in diced celery until it starts to soften and release its aroma. Pour in tomatoes with their juice, crushing them gently with your spoon. Add beef broth, scraping up any browned bits from the bottom.
- Simmering to Perfection:
- Drop in herb sprigs and diced potatoes. Let potatoes cook until just tender when pierced, about 10 minutes. Add remaining vegetables and simmer until everything melds together.
- Final Seasoning:
- Taste and adjust salt, pepper, and herbs. Add a tiny pinch of sugar if tomatoes are too acidic. Let flavors marry for 5-10 minutes before serving.
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Growing up, my grandmother would add a Parmesan rind to the broth while simmering - it's still my favorite secret ingredient for extra depth and richness.
Additional Tips & Variations
The beauty of this soup lies in its versatility. When fresh corn is in season, I cut it straight from the cob into the pot. Sometimes I stir in a handful of baby spinach just before serving for added nutrition. On particularly cold days, I might add a small pasta like ditalini to make it even heartier.
Making Ahead
This soup gets even better after a day or two in the fridge. The flavors deepen and marry beautifully, making it perfect for meal prep. I often make a double batch on Sunday to enjoy throughout the week.
Serving Suggestions
While crusty bread is the classic pairing, try serving it with warm cornbread or garlic knots. For a lighter meal, I love it alongside a crisp green salad dressed with simple vinaigrette.
After years of making this soup, it's become more than just a recipe - it's a warm hug in a bowl that brings my family together around the table. The combination of tender beef, perfectly cooked vegetables, and rich broth makes this soup a treasured favorite that I'll keep making for years to come.
Frequently Asked Questions
- → Can I freeze this beef vegetable soup?
- Yes, this soup freezes well for up to 3 months. Let it cool completely before storing in freezer-safe containers.
- → What vegetables work best in this soup?
- Any mixed frozen vegetables work great. Common combinations include peas, carrots, corn, and green beans. You can also add fresh vegetables you have on hand.
- → Can I make this soup ahead of time?
- Yes! The flavors actually improve after a day in the fridge. Store in an airtight container for up to 4 days.
- → What can I serve with this soup?
- Crusty bread, dinner rolls, or crackers make great sides. A simple green salad also pairs well with this hearty soup.
- → Can I use ground turkey instead of beef?
- Yes, ground turkey works as a leaner option. You may want to add extra beef bouillon for richer flavor since turkey is milder than beef.