This ground beef soup recipe is full of vegetables for a satisfying, very easy, and delicious meal to serve any time of the year. Serve with saltine crackers and chunks of sharp cheese.
Prep Time:
20 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 35 mins
Ingredients
2poundsground beef
4carrots, diced
4celery ribs, chopped
1onion, chopped
4potatoes, peeled and cut into 1-inch pieces
1(15.25 ounce) canwhole kernel corn, drained and rinsed
1(15 ounce) cangreen beans, drained and rinsed
1(15 ounce) canpeas, undrained
1(15 ounce) cantomato sauce
1(14.5 ounce) canwhole tomatoes, crushed
ground black pepper to taste
1bay leaf, or more to taste
⅛teaspoonground thyme
¼cupwater, as needed
Directions
Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes. Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme. Pour in 1/4 cup water if needed, replenishing as needed while cooking.
Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
Oh my goodness. I sub beef broth instead of water, everything else the same. Perfect!