Vegetable Beef Soup
A broth-based soup combining ground beef, carrots, celery, and onions with swappable vegetables and broth options. Simmered until vegetables are tender and flavors meld into a warm, savory bowl.
Ingredients
Method
Dice the carrot, celery, onion, and zucchini. Mince the garlic. Set aside.
Heat olive oil in a large pot over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Drain excess fat if needed.
Add the diced onion, carrot, and celery to the pot. Sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
Pour in the beef broth and add the canned tomatoes with juice. Stir in the zucchini, bay leaf, salt, and black pepper.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until all vegetables are tender.
Remove the bay leaf. Taste and adjust seasoning if needed. Ladle into bowls and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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