Ground Beef Vegetable Soup
Ingredients
- 2 pounds ground beef
- 4 carrots, diced
- 4 celery ribs, chopped
- 1 onion, chopped
- 4 potatoes, peeled and cut into 1-inch pieces
- 1 (15.25 ounce) can whole kernel corn, drained and rinsed
- 1 (15 ounce) can green beans, drained and rinsed
- 1 (15 ounce) can peas, undrained
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can whole tomatoes, crushed
- Ground black pepper, to taste
- 1 bay leaf, or more to taste
- ⅛ teaspoon ground thyme
- ¼ cup water, as needed
Introduction
Ground Beef Vegetable Soup is the ultimate comfort food that brings together a hearty blend of seasoned ground beef, fresh vegetables, and savory tomato broth. This classic soup is beloved for its versatility, simplicity, and rich flavor, making it a favorite choice for family dinners and cozy gatherings.
Whether you’re looking for a quick weeknight meal or something that can be made ahead of time, this soup fits the bill perfectly. The combination of ground beef with vibrant carrots, celery, potatoes, corn, and beans creates a satisfying and nutritious dish that warms both the body and soul.
Originally born out of necessity during times when stretching ingredients was essential, Ground Beef Vegetable Soup has stood the test of time, evolving with new flavors and ingredients while retaining its status as a wholesome, budget-friendly meal. With its simple preparation and customizable ingredients, this soup can easily be tailored to suit different tastes and dietary needs, from low-carb to gluten-free.
Perfect for chilly days or when you’re craving a bowl of homemade goodness, this soup is a celebration of comfort, flavor, and nourishment. Grab your pot and ingredients, and let’s make a batch of this heartwarming classic that promises to fill your kitchen with delightful aromas and your bowl with cozy satisfaction.
Directions
- Brown the Ground Beef: Crumble ground beef into a large stockpot over medium-high heat. Cook and stir until the beef is evenly browned and no longer pink, about 7 to 10 minutes. Drain and discard any excess grease.
- Sauté the Vegetables: Add the diced carrots, chopped celery, and chopped onion to the pot. Cook and stir until the vegetables are softened, about 5 minutes.
- Add Remaining Ingredients: Stir in the potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with ground black pepper, bay leaf, and ground thyme.
- Simmer the Soup: Pour in 1/4 cup of water, replenishing as needed while cooking. Bring the soup to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender, about 1 hour.
- Serve and Enjoy: Once the potatoes are tender and all flavors have melded, your Ground Beef Vegetable Soup is ready to enjoy!
Tips:
- Adjust the seasoning to taste, and feel free to add more herbs or spices if desired.
- This soup can be stored in the fridge for up to 3 days or frozen for longer storage.
Here’s an approximate nutritional breakdown for a serving of Ground Beef Vegetable Soup. The calculation is based on a recipe that yields about 8 servings.
Approximate Nutrition Per Serving:
- Calories: 330 kcal
- Protein: 22 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Sugar: 9 g
- Fat: 12 g
- Saturated Fat: 4.5 g
- Cholesterol: 55 mg
- Sodium: 590 mg
- Potassium: 900 mg
- Vitamin A: 70% of the Daily Value (DV)
- Vitamin C: 35% of the DV
- Calcium: 8% of the DV
- Iron: 20% of the DV
Notes:
- Calories and Macronutrients: The calorie count and macronutrients will vary based on the specific brands of ingredients used, the percentage of fat in the ground beef, and any additional seasoning or variations you add.
- Fat Content: You can reduce the fat content by using lean ground beef (such as 90% lean or higher).
- Sodium Content: Using no-salt-added or low-sodium canned vegetables and tomato products can help lower the sodium content.
Ground Beef Vegetable Soup has a rich history rooted in the traditions of economical and nourishing cooking that emerged from necessity and creativity across many cultures.
Origins and Evolution
- Early Beginnings: The concept of soup itself dates back thousands of years. Evidence suggests that ancient people, such as those in Mesopotamia and ancient Greece, made basic soups by boiling vegetables, grains, and meats. The use of ground meat is a more recent development, likely popularized during the Industrial Revolution when meat grinders became common in households and butcher shops.
- Economic Necessity: During tough economic times, like the Great Depression in the United States, ground beef vegetable soup became a staple meal for many families. Ground beef was affordable compared to other cuts of meat, and stretching it with a variety of vegetables made it an economical choice to feed a large family. This made the soup both hearty and nutritious, providing a way to make the most of whatever ingredients were available.
- Immigrant Influence: Many variations of this soup were influenced by different immigrant communities who brought their culinary traditions to new lands. For example, Italian-American communities added tomatoes and herbs, while Irish immigrants might have incorporated more root vegetables. The adaptability of the soup made it popular across many cultures and regions.
- Post-War Convenience: In the mid-20th century, after World War II, canned vegetables and tomato products became widely available, making it even easier for home cooks to prepare a quick and filling meal. Ground beef vegetable soup remained popular due to its simplicity, flexibility, and ability to use pantry staples, including canned or frozen vegetables.
- Modern Day: Today, ground beef vegetable soup remains a beloved comfort food, appreciated for its versatility and ease of preparation. It’s a common family meal across North America and beyond, often passed down through generations with each family adding its own unique twist, such as different vegetables, seasonings, or broths.
Methods for Making Ground Beef Vegetable Soup
There are several methods you can use to prepare Ground Beef Vegetable Soup, depending on your available time, equipment, and preferred cooking style. Here are the most common methods:
1. Stovetop Method
This is the traditional way to make Ground Beef Vegetable Soup, allowing for easy monitoring and adjustment of the soup as it cooks.
- Step 1: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, about 7-10 minutes. Drain and discard excess fat.
- Step 2: Add diced carrots, chopped celery, and onion to the pot. Sauté for about 5 minutes, until the vegetables are softened.
- Step 3: Add potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper, bay leaf, and thyme. Stir well to combine.
- Step 4: Add water if needed to achieve the desired consistency. Bring the soup to a simmer.
- Step 5: Cover the pot and cook, stirring occasionally, for about 1 hour or until the potatoes are tender and flavors are well combined.
2. Slow Cooker Method
The slow cooker method is ideal for a hands-off approach. It allows flavors to meld together over a longer period.
- Step 1: Brown the ground beef in a skillet over medium-high heat, then drain off excess fat.
- Step 2: Transfer the cooked beef to a slow cooker. Add all the vegetables (carrots, celery, onion, potatoes, corn, green beans, peas) and canned tomato products.
- Step 3: Season with black pepper, bay leaf, and thyme. Add about 1 cup of water or broth.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well combined.
3. Pressure Cooker (Instant Pot) Method
Using a pressure cooker or an Instant Pot is perfect for speeding up the cooking process while still achieving rich flavors.
- Step 1: Set the Instant Pot to ‘Sauté’ mode. Brown the ground beef until no longer pink, then drain any excess fat.
- Step 2: Add diced carrots, chopped celery, and onion to the pot, and sauté for about 3-4 minutes until the vegetables are softened.
- Step 3: Add the potatoes, corn, green beans, peas, tomato sauce, and crushed whole tomatoes. Season with black pepper, bay leaf, and thyme. Stir well to combine.
- Step 4: Add about 1/4 to 1/2 cup of water if needed. Close the lid, set the valve to sealing, and select ‘Pressure Cook’ or ‘Manual’ on high pressure for 10 minutes.
- Step 5: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release. Open the lid and adjust seasoning as needed.
4. Oven Method
The oven method is less common but great for when you want a set-and-forget approach while freeing up stove space.
- Step 1: Preheat your oven to 325°F (160°C).
- Step 2: Brown the ground beef in a large, oven-safe pot or Dutch oven on the stovetop, then drain the fat.
- Step 3: Add carrots, celery, onion, potatoes, corn, green beans, peas, tomato sauce, crushed whole tomatoes, and seasonings. Stir well.
- Step 4: Add water if needed, bring the mixture to a simmer, cover with a tight-fitting lid, and transfer the pot to the oven.
- Step 5: Bake for 1.5 to 2 hours, or until the vegetables are tender and flavors are well combined.
Tips for All Methods
- Flavor Enhancers: Consider adding garlic, Worcestershire sauce, or a splash of red wine for extra depth.
- Adjust Consistency: Add more water or broth if you prefer a thinner soup, or let it simmer longer uncovered for a thicker consistency.
- Storage: This soup stores well and can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or microwave until warmed through.
Conclusion
Ground Beef Vegetable Soup reflects a history of adaptability and resilience, making it a dish that carries both practical value and cultural significance. It has evolved through centuries, shaped by economic circumstances, cultural exchanges, and technological advancements, yet it continues to warm hearts and homes worldwide.