Ground Beef Vegetable Soup Recipe

Ground beef: Provides a rich and hearty base for the soup.

Onion: Adds depth and sweetness to the flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Beef broth: Forms the liquid base and adds a savory flavor.

Diced tomatoes: Contributes acidity and a slight sweetness.

Carrots: Adds natural sweetness and a bit of crunch.

Celery: Provides a subtle flavor and texture.

Frozen peas: Adds color and a touch of sweetness.

Dried basil: Infuses the soup with a warm, peppery flavor.

Dried oregano: Adds a slightly bitter, earthy taste.

Salt and pepper: Enhances and balances the flavors of the soup.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly. This will also help the onion and garlic blend more seamlessly into the mixture, enhancing the overall flavor of the soup. Additionally, when adding the diced tomatoes, consider using fire-roasted tomatoes for an extra layer of smoky depth.

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

• ground beef - Substitute with lentils: Lentils are a great plant-based protein that can mimic the texture of ground beef in soups.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and can add a different texture to the soup.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use ¼ teaspoon of garlic powder per clove.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor when minced finely.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still adds depth to the soup.

• beef broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian option that maintains the soup's flavor.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar flavor and texture, though they are slightly more liquid.

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can be used for a smoother texture and similar flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter flavor.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different texture and a hint of sweetness.

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

• celery - Substitute with bell peppers: Bell peppers add a different flavor and a similar crunch.

• frozen peas - Substitute with green beans: Green beans provide a similar color and texture.

• frozen peas - Substitute with edamame: Edamame offers a similar texture and a slightly different flavor.

• dried basil - Substitute with fresh basil: Fresh basil can be used at a ratio of 3:1 (fresh to dried).

• dried basil - Substitute with dried thyme: Dried thyme provides a different but complementary flavor.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a milder, sweeter flavor that complements the soup.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity for a slightly different mineral flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat with a slightly different flavor.

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

• Allow the ground beef vegetable soup to cool to room temperature before storing. This helps to prevent condensation, which can lead to a watery soup and potential bacterial growth.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers. This makes reheating a breeze and helps maintain the soup's quality.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The beef broth and vegetables will stay fresh and flavorful during this period.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality. Ensure the containers are freezer-safe to avoid cracking or breaking.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the vegetables and ground beef.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. This method ensures even heating and helps retain the soup's rich flavors. Alternatively, you can reheat in the microwave, stirring halfway through to ensure even heating.

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

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

• Stovetop method:

  1. Pour the leftover soup into a saucepan or pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and let it warm through for about 5-10 minutes.
  4. Check the temperature to make sure it's hot enough, then serve.

• Microwave method:

  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, stirring halfway through to ensure even heating.
  4. If the soup isn't hot enough, continue to heat in 1-minute increments, stirring in between, until it reaches the desired temperature.

• Slow cooker method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Allow the soup to heat for 1-2 hours, stirring occasionally.
  4. Once the soup is thoroughly heated, switch the slow cooker to the warm setting until ready to serve.

• Oven method:

  1. Preheat the 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, stirring halfway through.
  5. Check the temperature to ensure it's hot enough, then serve.

• Large pot: Use this to brown the ground beef and cook the soup. It should be big enough to hold all the ingredients comfortably.

• Wooden spoon: Ideal for stirring the ground beef, vegetables, and soup without scratching the pot.

• Cutting board: Essential for chopping the onion, slicing the carrots, and celery.

• Chef's knife: A sharp knife is crucial for efficiently chopping and slicing the vegetables.

• Measuring cups: Use these to measure out the beef broth, diced tomatoes, and other ingredients accurately.

• Measuring spoons: Necessary for measuring out the dried basil, oregano, salt, and pepper.

• Colander: Handy for draining any excess fat from the browned ground beef.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Ladle: Perfect for serving the soup once it's ready.

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

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Opt for frozen vegetables: Use frozen peas and other frozen veggies to skip washing and chopping.

Batch cook ground beef: Cook extra ground beef and freeze portions for future recipes.

Instant pot option: Use an Instant Pot to cut down on cooking time for the soup.

Pre-measure spices: Measure out dried basil and oregano ahead of time.