Hearty Beef and Garden Vegetable Soup

A warm and inviting beef and vegetable soup that combines tender ground beef with a medley of fresh garden vegetables. Perfect for a comforting meal that satisfies both taste and nutrition.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

1 lb ground beef

2 cups diced potatoes

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onions

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

4 cups beef broth

1 cup green beans, trimmed and cut

1 cup corn kernels

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried basil

2 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.

2. Stir in onions and garlic, cooking until onions are translucent.

3. Add carrots, celery, and potatoes, stirring to combine.

4. Pour in beef broth and diced tomatoes with their juice. Bring to a boil.

5. Reduce heat to low, cover, and simmer for 20 minutes.

6. Add green beans, corn, thyme, basil, salt, and pepper. Simmer uncovered for another 15 minutes, or until vegetables are tender.

7. Adjust seasoning to taste before serving.

Storage

Allow the soup to cool to room temperature and store in airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat the soup in a saucepan over medium heat, stirring occasionally, until hot. Alternatively, microwave individual portions on high for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.