Ground Beef Vegetable Soup

Ground Beef Vegetable Soup

Ground beef is an extremely versatile component. It can be used in a variety of dishes, including meatballs, lasagna, stuffed bell peppers, and even soup! Ground beef soup is a hearty and substantial dish with a variety of flavors. It’s also known as hamburger soup. Whatever you call it, ground beef soup is a comfort food that will nourish both your body and soul.

Choosing The Right Beef

Choose ground beef that is 80% lean and 20% fat for this soup. This is the perfect proportion because the soup will have some great chewy chunks as well as the flavor from the fat. You can include some pork in addition to beef. It will enhance the flavor. The most vital stage is preparing the beef. When compared to some dump-and-stir soups, this soup requires a little more work. You’ll need to put a lot of effort into that steak to acquire the extra taste. This soup is unlike any other soup you have ever had because of the properly browned beef that gives it its flavorful flavor. Use a big saucepan so the steak can fully sear rather than simply simmering in its own juices.

Making The Soup (Overview)

Once the ground beef has been seared and cooked to perfection, it is time to add the aromatics. These include onion, garlic, and, if using, celery. The liquid from the veggies will aid in the release of the browned particles of ground beef, which contain the majority of the flavor. Once this is complete, add the chopped canned tomatoes and beef stock. You can use veggie stock instead, but beef stock adds a bit more flavor to the soup. After 15 minutes of cooking the meat with canned and diced tomatoes, add your vegetables. I used a combination of carrots, peas, and cauliflower. You can prepare your own mix or buy it frozen from a store. Make sure not to overcook your vegetables or they will get mushy.

Tips For Making Perfect Ground Beef Soup

  • Choose ground beef that is 80% lean. Leaner is an option if you choose. Ensure that your beef is not overly fatty. If your beef is fatty, after the steak has been browned, drain the extra fat.
  • The flavorings in ground beef soup, which also includes vegetables and beef stock, are rather basic. Don’t overuse spices and keep things basic. All you need is salt, pepper, and a little bay leaf, if you like. Avoid adding fragrant herbs since they will make the steak and vegetables taste bland.
  • Include all the liquids when using chopped tomatoes from a can. You can add a variation by using fire-roasted or even spicy tomatoes in place of plain tomatoes.

What Else Can Be Added?

In addition to the usual soup vegetables, you can include spinach or Swiss chard. This additional ingredient will boost the nutritious value of your soup while also making it more visually appealing. It’s also acceptable to add grains to the soup. Wild rice, white rice, brown rice, quinoa, or bulgur are all good options. Still, prepare these separately and add them to the soup in the last few minutes of cooking. They may get mushy if added too soon.

How To Serve Ground Beef Vegetable Soup

Such soups are typically best enjoyed with bread. I prefer rusty sourdough bread since it goes great with the soup. Any variety is available, including basic white, whole wheat, and even corn.

Ingredients

0.5 pound ground beef
1 chopped onion
1 teaspoon garlic powder or 2 chopped garlic cloves
2 cups beef broth
14 oz chopped tomatoes in a can
1 tablespoon Worcestershire sauce
Season with salt and pepper to taste.
12 cup thawed or fresh mixed vegetables (peas, carrots, potatoes, cauliflower, green beans)
Optional: 1 bay leaf

Instructions

1. Brown the meat in a large saucepot with the onion and garlic powder. If your beef is particularly fatty, drain the extra fat.
2. Include canned chopped tomatoes and beef stock.

3. Add salt and pepper to taste and season the soup. This is the time to add a bay leaf, if you’re using one. The soup should boil. 15 minutes of simmering the soup at low heat.
4. Include the Worcestershire sauce and vegetables.
5. Simmer the vegetables for 10 minutes, or until they are soft.
6. Eliminate the bay leaf and serve the soup hot with some bread (I recommend sourdough).

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