Description
A hearty and nutritious soup packed with ground beef and colorful vegetables, perfect for any meal.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup green beans, chopped
- 1 cup corn (frozen or canned)
- 2 cups spinach or kale (optional)
Instructions
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the chopped onion and garlic to the pot, cooking until the onion is translucent.
- Stir in the carrots, celery, and bell pepper. Cook for about 5 minutes until the vegetables start to soften.
- Add the diced tomatoes (with juice), beef broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and let the soup simmer for 20 minutes.
- Stir in the green beans, corn, and spinach or kale (if using). Simmer for an additional 10 minutes until all vegetables are tender.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
- Feel free to use any vegetables you have on hand.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for later use.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American