Hearty Ground Beef Vegetable Soup Recipe
Ingredients
- 1 lb (450 g) lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz (225 g) mushrooms, sliced
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 1 cup tomato sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
Garnish
- Sour cream
- Sliced green onions
- Fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the ground beef and cook until browned, breaking it into crumbles. Drain excess fat if needed.
- Stir in the onion and garlic and cook for 2–3 minutes.
- Add carrots, celery, mushrooms, and bell pepper. Cook for about 5 minutes until they begin to soften.
- Mix in the tomato paste and cook for 1 minute.
- Pour in the diced tomatoes, tomato sauce, and beef broth.
- Add smoked paprika, Italian seasoning, thyme, salt, pepper, Worcestershire sauce, red pepper flakes, and the bay leaf.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
- Remove the bay leaf and stir in the fresh parsley.
- Serve hot with a dollop of sour cream and a sprinkle of sliced green onions.
Tips
- For extra richness, add ½ cup heavy cream during the last 5 minutes of cooking.
- Add potatoes, pasta, or cooked rice to make the soup even heartier.
- Freeze leftovers for up to 3 months.
- Serve with crusty bread, garlic toast, or buttered rolls.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6