“I’ve been making this at least twice a week for the past month!”

Hearty Ground Beef Vegetable Soup

This hearty and satisfying soup is loaded with ground beef, tender vegetables, and a rich tomato base—perfect for chilly nights or a comforting family dinner. Packed with flavor and wholesome ingredients, it’s a complete meal in one warm, delicious bowl.

---

Ingredients

Ingredient	Quantity
Ground beef	2 pounds
Carrots, diced	4
Celery ribs, chopped	4
Onion, chopped	1
Potatoes, peeled and cubed	4 (1-inch pieces)
Whole kernel corn (drained)	1 (15.25 oz) can
Green beans (drained)	1 (15 oz) can
Peas (with liquid)	1 (15 oz) can
Tomato sauce	1 (15 oz) can
Crushed whole tomatoes	1 (14.5 oz) can
Ground black pepper	To taste
Bay leaf	1
Ground thyme	⅛ teaspoon
Water	¼ cup, as needed

---

Instructions

Step 1: Cook the Ground Beef
In a large stockpot over medium-high heat, crumble the ground beef and cook until it’s browned and no longer pink, about 7–10 minutes. Drain off any excess fat and discard.

Step 2: Sauté Aromatics and Vegetables
Add the diced carrots, chopped celery, and onion to the pot. Cook, stirring occasionally, until the vegetables are beginning to soften—approximately 5 minutes.

Step 3: Combine Remaining Ingredients
Stir in the potatoes, corn, green beans, and peas (including the liquid from the can). Add the tomato sauce and crushed tomatoes. Season with black pepper to taste, add the bay leaf, and sprinkle in the thyme.

Step 4: Simmer to Perfection
Add ¼ cup of water to maintain a soup-like consistency, adding more if needed during cooking. Bring the mixture to a gentle simmer. Cover and cook for about 1 hour, stirring occasionally, until the potatoes are fork-tender. Discard the bay leaf before serving.

---

Serving Suggestion:
Serve hot with crusty bread or a simple green salad for a cozy, complete meal.