Hearty Ground Beef and Vegetable Soup
Ingredients:
- 1 lb (450g) ground beef
- 2 large carrots, peeled and sliced
- 2-3 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced (optional)
- 3 garlic cloves, minced
- 4 cups beef broth or water
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1-2 tbsp olive oil for cooking
Instructions:
- Cook the Ground Beef:
- In a large pot, heat olive oil over medium heat.
- Add the ground beef, breaking it apart with a spoon, and cook until browned.
- Drain any excess fat.
- Sauté Vegetables:
- Add the diced onion (if using), garlic, carrots, and celery to the pot.
- Cook for 5-7 minutes until the vegetables start to soften.
- Add Potatoes and Tomatoes:
- Stir in the diced potatoes and canned tomatoes (with juice).
- Cook for another 2-3 minutes.
- Add Broth and Spices:
- Pour in the beef broth and add thyme, oregano, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to a simmer.
- Simmer:
- Cover the pot and simmer for 20-30 minutes, until the vegetables are tender.
- Taste and Adjust Seasoning:
- Check the seasoning and adjust as needed. You can also add more broth if the soup is too thick for your liking.
- Serve:
- Ladle the soup into bowls and enjoy hot.
Nutritional Information (Per Serving, Serves 6):
- Calories: 250
- Protein: 18 g
- Carbohydrates: 25 g
- Fat: 10 g
- Saturated Fat: 3 g
- Fiber: 4 g
- Sodium: 800 mg
Tips:
- For a richer flavor: Use beef broth instead of water.
- For extra veggies: Add spinach or peas in the last 5 minutes of cooking.
- Make it heartier: Add a can of drained beans or lentils.
Storage:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: This soup can be frozen for up to 3 months. Reheat thoroughly before serving.
Enjoy this hearty and nutritious soup that’s perfect for warming up on a chilly day!