Ground Beef and Vegetable Soup

Ingredients:

1 medium onion, diced

1 tbsp oil (olive oil or vegetable oil)

1 lb ground beef

1/2 lb Italian sausage (optional)

4 cups beef broth

1 can (14.5 oz) diced tomatoes or home-canned stewed tomatoes

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1 tsp dried parsley

Salt and pepper to taste

2 cups mixed vegetables (fresh, frozen, or canned)

1 small bag of frozen soup vegetables (with okra, lima beans, and potatoes)

1 tbsp Better Than Bouillon (beef, roasted garlic, and sautéed onion flavors)

Instructions:

Sauté the Onion:

Heat the oil in a large soup pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.

Brown the Meat:

Add the ground beef and Italian sausage (if using) to the pot. Cook until the meat is browned, breaking it up as it cooks. Drain off any excess grease.

Add Broth and Tomatoes:

Pour in the beef broth and add the diced tomatoes or stewed tomatoes. Stir to combine.

Season the Soup:

Add the dried basil, oregano, thyme, parsley, salt, and pepper. Stir well to incorporate the spices.

Add Vegetables:

Add the mixed vegetables and the bag of frozen soup vegetables (including okra, lima beans, and potatoes). Stir to combine.

Enhance with Bouillon:

Add the Better Than Bouillon (beef, roasted garlic, and sautéed onion flavors) to the pot. Stir until the bouillon is fully dissolved.

Simmer the Soup:

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well blended.

Serve:

Ladle the soup into bowls and serve hot. Enjoy the hearty, warming flavors of this comforting soup, perfect for a chilly, soggy day!

Note: This recipe is versatile, so feel free to adjust the vegetables and seasonings to your taste.

Notes:

Meat Variations: You can customize this soup by using different types of ground meat, such as turkey, chicken, or pork, instead of beef. The Italian sausage adds a nice depth of flavor but can be omitted or replaced with a different type of sausage.

Vegetable Options: The recipe is flexible with the vegetables you use. Fresh, frozen, or canned vegetables all work well. Feel free to add or substitute with your favorite veggies like green beans, peas, corn, or zucchini.

Bouillon Alternatives: If you don’t have Better Than Bouillon, you can use regular bouillon cubes or powder. Adjust the amount according to taste, and be mindful of the saltiness.

Spice Adjustments: The spice measurements are suggestions, and you can adjust them to suit your taste. If you like a spicier soup, consider adding a pinch of red pepper flakes.

Broth Consistency: For a thicker soup, you can reduce the amount of broth or simmer it uncovered to allow some of the liquid to evaporate. If you prefer a thinner consistency, you can add more broth or water.

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Leftovers: This soup stores well and tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezing: The soup can be frozen for up to 3 months. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Serving Suggestions: Serve this hearty soup with crusty bread, a side salad, or over rice for a more filling meal. It also pairs well with a sprinkle of grated Parmesan cheese on top.

Gluten-Free Option: Ensure that your broth and bouillon are gluten-free, and double-check that all other ingredients are gluten-free to make this soup suitable for those with gluten sensitivities.

Flavor Boost: For added richness, consider stirring in a tablespoon of tomato paste with the spices, or a splash of Worcestershire sauce for a savory kick.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1 bowl

Frequently Asked Questions:

Can I use a different type of meat instead of ground beef?

Yes, you can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative.

Keep in mind that this may slightly change the flavor and nutritional content.

How can I make this soup lower in sodium?

Use low-sodium beef broth, choose a low-sodium or salt-free Italian sausage, and reduce or omit the Better Than Bouillon.

You can also season with herbs and spices instead of salt.

Can I make this soup in a slow cooker?

Yes, after browning the meat and sautéing the onions, transfer everything to a slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.

What vegetables can I add to this soup?

You can add any vegetables you like.

Common additions include carrots, celery, green beans, zucchini, or bell peppers.

The frozen soup vegetables you mentioned (okra, lima beans, potatoes) are also a great choice.

Can I freeze this soup?

Yes, this soup freezes well.

Allow it to cool completely before transferring to airtight containers. It can be frozen for up to 3 months.

Thaw in the refrigerator overnight and reheat on the stove.

What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.

You can also serve it with crackers or cornbread for a hearty meal.

Can I add pasta or rice to this soup?

Yes, you can add cooked pasta or rice to the soup to make it more filling.

Add them during the last 10-15 minutes of cooking so they don’t become mushy.

How do I thicken the soup if it’s too thin?

If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a little cold water and stir it into the soup.

Let it simmer for a few minutes until it thickens.

You can also puree a portion of the soup and stir it back in.

Can I make this soup vegetarian?

Yes, you can omit the meat and use vegetable broth instead of beef broth.

Add more beans, lentils, or tofu for protein.

How long will the soup last in the refrigerator?

The soup will keep in the refrigerator for 3-4 days when stored in an airtight container.

Reheat it on the stove or in the microwave before serving.