Do you need to get more vegetables in your day? This soup will help. It is loaded with them!
In fact, it is a complete meal with six different vegetables, quality protein from the ground beef, good carbs from the potatoes and corn, and good fat from the cooking oil and beef.
Though it requires some preparation with chopping a few of the vegetables, this is a simple, tasty, one-dish meal.
The bonus of it being a one-pot meal is you will save time on clean up afterwards. A couple of my other favorite one-dish meals are One Pan Balsamic Chicken, Green Beans & Potatoes, and 30 Minute Chicken and Roasted Broccoli Pesto.
This recipe from allrecipes.com inspired my version below.
If you give this recipe a try, share it with us in the comments below.
To a successful, busy, AND healthy lifestyle,
Vegetable & Ground Beef Soup
Total time: 60 minutes
- 1 pound of ground beef
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 1 small onion, chopped
- 2 potatoes, peeled and cut into ½ inch pieces
- 1 (15 oz) can of tomato sauce
- 1 (14.5 oz) can of diced tomatoes
- 2 cups beef broth or water
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Heat olive oil over medium-high heat in a dutch oven or large stockpot. Add ground beef, break apart and cook until browned and no longer pink. About 7 to 10 minutes. Drain excess grease.
- Add carrots, celery, and onion to the ground beef. Stir and cook until the vegetables are softened. Another 7 to 10 minutes.
- Add potatoes, tomato sauce, diced tomatoes, broth or water, peas, corn, green beans, thyme, bay leaf and salt and pepper to taste. Stir well and bring to a simmer.
- Turn heat to low, cover, and cook, stirring occasionally until the potatoes are tender, about 30-45 minutes.
Notes: If you use water, to get more flavor, fill the emptied tomato sauce can with water and add it to the pot. Also, add more salt and pepper.