Ground Beef Vegetable Soup Recipe

Ground beef: Provides the hearty, savory base for the soup.

Carrots: Adds sweetness and a pop of color.

Celery: Brings a subtle, earthy flavor and crunch.

Onion: Adds depth and a slight sweetness.

Garlic: Enhances the overall flavor with its pungent aroma.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Beef broth: Forms the flavorful liquid base of the soup.

Frozen peas: Adds a touch of sweetness and texture.

Frozen corn: Brings a slightly sweet and crunchy element.

Basil: Adds a sweet, aromatic flavor.

Oregano: Provides a slightly bitter, earthy taste.

Salt: Enhances all the flavors in the soup.

Pepper: Adds a bit of heat and depth.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly and develops a nice, caramelized crust. This will add a depth of flavor to your soup. Additionally, when adding the chopped vegetables like carrots, celery, and onion, sauté them until they are just tender. This helps to release their natural sweetness and enhances the overall taste of the soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• chopped carrots - Substitute with chopped parsnips: Parsnips have a slightly sweeter taste and similar texture when cooked.

• chopped celery - Substitute with chopped fennel: Fennel adds a slight anise flavor and similar crunch to the soup.

• chopped onion - Substitute with leeks: Leeks provide a milder onion flavor and can add a different depth to the soup.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base but with a smoother texture.

• beef broth - Substitute with chicken broth: Chicken broth is lighter but still adds a rich flavor to the soup.

• frozen peas - Substitute with frozen green beans: Green beans offer a similar color and slight crunch to the soup.

• frozen corn - Substitute with frozen lima beans: Lima beans add a different texture and a slight sweetness to the soup.

• dried basil - Substitute with dried thyme: Thyme provides a different herbal note that complements the other ingredients well.

• dried oregano - Substitute with dried marjoram: Marjoram has a milder flavor but is in the same family as oregano, making it a good substitute.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor to the soup.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the ground beef vegetable soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and ensures you only thaw what you need.

• Label each container with the date and contents. This is especially helpful if you have multiple soups or stews in your freezer.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Make sure the containers are sealed tightly to maintain freshness and prevent any odors from seeping in.

• For longer storage, place the airtight 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 frozen soup in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the vegetables and ground beef.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can use a microwave-safe container and reheat in the microwave, stirring every minute to ensure even heating.

• If the soup appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency. Adjust the seasoning with salt and pepper if needed.

• Enjoy your reheated ground beef vegetable soup with a side of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium heat, stirring occasionally to ensure even warming.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5-10 minutes or until thoroughly warmed.
  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, then stir the soup.
  4. Continue heating in 1-minute intervals, stirring in between, until the soup is hot throughout.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• 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 hot throughout.
  5. Stir 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 low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.
  4. Taste and adjust seasoning if necessary before serving.

• Large pot: A large pot is essential for browning the ground beef and cooking the soup. It should be big enough to hold all the ingredients comfortably.

• Wooden spoon: A wooden spoon is useful for stirring the ground beef and vegetables without scratching the pot.

• Knife: A knife is needed to chop the carrots, celery, and onion.

• Cutting board: A cutting board provides a safe surface for chopping the vegetables.

• Garlic press: A garlic press can be used to mince the garlic cloves quickly and efficiently.

• Measuring cups: Measuring cups are necessary for measuring out the vegetables and broth accurately.

• Can opener: A can opener is needed to open the can of diced tomatoes.

• Ladle: A ladle is useful for serving the soup once it's ready.

• Colander: A colander can be used to drain any excess fat from the browned ground beef.

• Timer: A timer helps keep track of the cooking times for browning the beef and simmering the soup.

Pre-chop vegetables: Chop carrots, celery, and onion in advance and store them in the fridge.

Use frozen ingredients: Opt for frozen peas and frozen corn to skip washing and chopping.

One-pot cooking: Cook the ground beef and vegetables in the same pot to reduce cleanup time.

Batch cooking: Double the recipe and freeze portions for quick future meals.

Pre-measure spices: Measure out the dried basil, dried oregano, salt, and pepper ahead of time.