Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound ground beef (80/20 lean); 1 tablespoon olive oil; 1 yellow onion (medium, diced); 2 carrots (medium, diced); 1 red bell pepper (diced); 2 clove garlic (minced); 14.5 ounce diced tomatoes (undrained); 1 teaspoon dried oregano; 0.5 teaspoon cumin; 6 cup chicken broth; 1.5 cup frozen peas; 1.5 teaspoon salt; 0.75 teaspoon black pepper (freshly ground); 4 slice crusty bread; 2 tablespoon fresh parsley (chopped)

A warm and comforting soup packed with tender ground beef, colorful vegetables, and rich broth, perfect for a nourishing meal.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $4.07/serving

Dietary

Gluten-Free
Nut-Free
Dairy-Free
Low-Sugar
Low-Calorie

Ingredients

1.5 pound ground beef (80/20 lean)
1 tablespoon olive oil
1 yellow onion (medium, diced)
2 carrots (medium, diced)
1 red bell pepper (diced)
2 clove garlic (minced)
14.5 ounce diced tomatoes (undrained)
1 teaspoon dried oregano
0.5 teaspoon cumin
6 cup chicken broth
1.5 cup frozen peas
1.5 teaspoon salt
0.75 teaspoon black pepper (freshly ground)
4 slice crusty bread
2 tablespoon fresh parsley (chopped)

Instructions

In a large Dutch oven or pot, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease and remove beef from the pot, setting aside.
Add yellow onion, carrots, and red bell pepper to the pot. Cook, stirring occasionally, until softened, about 7-10 minutes.
Stir in minced garlic, diced tomatoes (undrained), dried oregano, and cumin. Cook for 2 minutes, until fragrant.
Pour in chicken broth and return the cooked ground beef to the pot. Bring the soup to a simmer.
Reduce heat to low, cover, and simmer for at least 15-20 minutes to allow flavors to meld.
Stir in frozen peas, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper during the last 5 minutes of cooking. Taste and adjust seasonings as needed.
Serve hot with crusty bread on the side. Garnish with fresh parsley if desired.

Notes

This soup tastes even better the next day as the flavors continue to develop. Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 443
Protein: 25.3 g
Carbohydrates: 27.5 g
Fat: 24.6 g
Fiber: 4.5 g
Sodium: 1771 mg
Saturated Fat: 8.8 g
Sugar: 8.3 g
Cholesterol: 77 mg