This hearty and flavorful vegetable beef soup recipe is perfect for cold winter evenings. It's easy to make, and it's full of nutritious ingredients like veggies, beef, and beans. The low-sodium beef broth and the addition of herbs and spices make this soup an absolute delight. The comforting flavor is sure to please the whole family!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups beef broth, low-sodium
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15.5 ounces) kidney beans, rinsed and drained
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
- Add the onion, garlic, carrots, and celery, and cook until softened, about 5 minutes.
- Add the beef broth, tomatoes, kidney beans, black beans, corn kernels, basil, oregano, thyme, bay leaf, and salt and pepper to taste. Bring to a boil.
- Reduce the heat to low and simmer for 20 minutes.
- Serve warm with a sprinkle of shredded cheese, if desired.
Frequently Asked Questions
How many servings does this soup recipe make?
This vegetable beef soup recipe makes 6-8 servings.
How long does it take to make this soup?
It takes about 30 minutes to make this soup, including prep time.
Can I freeze this soup?
Yes, this soup can be frozen for up to 3 months.
Can I use another type of ground beef?
Yes, you can use another type of ground beef, such as ground turkey or ground chicken.
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs instead of dried. Use about three times the amount of fresh herbs as dried.
