Ground Beef Vegetable Soup (Easy Recipe)

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Ground beef vegetable soup is a tasty meal for cold days. You can make it with items you likely have in your kitchen. This easy recipe takes about 2 hours from start to finish and serves 6 people.

The soup has beef, carrots, celery, onions, and potatoes. It also uses canned veggies like corn, green beans, and peas. Tomato sauce and crushed tomatoes give it a rich base. A bay leaf and thyme add nice flavor. You’ll love how simple and yummy this soup is!

Exact Ingredients List

Here’s what you’ll need to make this tasty ground beef vegetable soup:

• 2 pounds ground beef
• 4 carrots, diced
• 4 celery ribs, chopped
• 1 onion, diced
• 4 potatoes, peeled and cubed
• 1 can (15.25 oz) whole kernel corn, drained and rinsed
• 1 can (15 oz) green beans, drained and rinsed
• 1 can (15 oz) peas, undrained
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) crushed tomatoes
• Salt and pepper to taste
• 1 bay leaf
• 1/8 tsp ground thyme
• 1/4 cup water, if needed

This mix of fresh and canned ingredients makes for a quick and easy soup. The ground beef gives it a hearty base, while the veggies add lots of flavor and nutrition.

You can adjust the amounts based on your tastes. Want more veggies? Add an extra can of your favorites. Like it meatier? Throw in a bit more ground beef.

Remember to drain and rinse the corn and green beans, but keep the liquid in the can of peas. This helps create a nice broth for your soup.

Instructions

Get a big pot ready! Brown 2 pounds of ground beef over medium-high heat. This takes about 7-10 minutes. Drain the extra grease.

Add diced carrots, celery, and onion to the pot. Cook for 5 minutes until they’re soft.

Now for the fun part! Toss in potatoes, corn, green beans, peas, tomato sauce, and crushed tomatoes. Sprinkle in salt, pepper, thyme, and add a bay leaf.

If the mix looks dry, pour in 1/4 cup of water. Bring it to a simmer, then cover the pot. Let it cook for an hour, stirring now and then.

Check if the potatoes are soft. If they are, your soup is ready! Take out the bay leaf and give it a taste. Add more salt or pepper if you want.

Grab a bowl and spoon – it’s time to enjoy your yummy soup!

Possible Substitutes List

You can easily swap out ingredients in this tasty soup to fit your tastes or what’s in your pantry. Here are some ideas:

• Ground beef: Try ground turkey or chicken for a leaner option.
• Veggies: Switch up the mix! Add zucchini, bell peppers, or spinach.
• Potatoes: Sweet potatoes or butternut squash work great too.
• Canned veggies: Use fresh or frozen instead if you prefer.

For the tomato base:

• Tomato sauce: Crushed tomatoes or diced tomatoes can work.
• Crushed tomatoes: Try tomato puree or more tomato sauce.

Spices to try:

• Italian seasoning
• Garlic powder
• Onion powder
• Dried basil

You can also add some extra flavor with:

• Beef broth instead of water
• A splash of Worcestershire sauce
• A pinch of red pepper flakes for heat

Remember, cooking is all about making it your own. Feel free to play around with the recipe!

How To Make It Diabetes-Friendly

To make this ground beef vegetable soup more diabetes-friendly, you can make a few simple changes. Start by using lean ground beef or turkey to cut down on fat. This keeps the protein while reducing calories.

Replace regular potatoes with sweet potatoes or cauliflower. These have a lower glycemic index and won’t spike your blood sugar as much. You can also add more non-starchy veggies like zucchini or spinach.

Cut back on the corn and peas, as they’re higher in carbs. Instead, double up on green beans or add some bell peppers. These veggie swaps boost fiber and nutrients without adding too many carbs.

Use low-sodium tomato sauce and broth to control salt intake. This is important for managing blood pressure, which often goes hand-in-hand with diabetes.

Here’s a quick list of swaps:

• Lean ground beef or turkey
• Sweet potatoes or cauliflower instead of white potatoes
• More green beans, less corn and peas
• Extra non-starchy veggies (zucchini, spinach, peppers)
• Low-sodium tomato sauce and broth

These changes make the soup more balanced for blood sugar control. You’ll still get a tasty, filling meal that’s better suited for diabetes management.

Tips, Tricks & Storing

For the best flavor, try browning the ground beef in batches. This helps create a nice crust and adds depth to your soup.

Don’t rush the simmering process. The longer your soup simmers, the more flavorful it becomes. Just keep an eye on the liquid level and add water if needed.

Feel free to swap veggies based on what you have. Frozen mixed vegetables work great in a pinch!

To store, let the soup cool completely. Then, put it in airtight containers. It will stay good in the fridge for up to 4 days.

You can also freeze this soup for later. Pour cooled soup into freezer-safe bags or containers. It will keep for up to 3 months in the freezer.

To reheat, thaw overnight in the fridge if frozen. Then, warm it up on the stove over medium heat, stirring now and then.

Try topping your soup with shredded cheese or a dollop of sour cream for extra yumminess!