1. Brown the Ground Beef
In a large pot or Dutch oven over medium-high heat, cook the ground beef until it’s browned and no longer pink.
Drain any excess fat and transfer the cooked beef to a plate.
2. Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Combine the Ingredients
Return the ground beef to the pot. Add the beef broth, diced tomatoes, tomato sauce, thyme, basil, salt, black pepper, and the bay leaf.
Stir to combine everything.
4. Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes to allow the flavors to develop.
5. Add the Frozen Vegetables
Stir in the frozen green beans and corn. Simmer for an additional 10-15 minutes until the vegetables are heated through and tender.
6. Finish and Serve
Remove the bay leaf and taste the soup. Adjust the seasoning with more salt or pepper, if needed.
Ladle the soup into bowls and serve with warm crusty bread or crackers for dipping.
Optional Add-Ins
Potatoes: Add 2-3 peeled and diced potatoes for extra heartiness.
Zucchini: Stir in chopped zucchini during the last 10 minutes of cooking.
Pasta: Add cooked small pasta like macaroni or orzo for a fun twist.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop or in the microwave.
Why You’ll Love It
Easy and budget-friendly
Packed with protein and veggies
A perfect make-ahead meal for busy weeks
Enjoy this Ground Beef Vegetable Soup as a hearty, nourishing, and delicious meal that the whole family will love! 🍲
