Ground Beef Vegetable Soup
Ground Beef Vegetable Soup with hearty beef, nourishing bone broth, and versatile seasonal vegetables - a simple, flavorful, one-pot meal.
Servings 8 servings
Ingredients
- 2 tablespoons avocado oil or lard, tallow, ghee
- 1 ½ pounds ground beef
- 1 yellow onion diced
- 2 carrots sliced
- 2 celery ribs
- 2 garlic cloves minced
- 1 28oz can diced tomatoes
- 2 quarts beef bone broth
- 1 green bell pepper diced or chopped
- 1 ½ cups green beans and/or asparagus cut into 1-½" pieces
- 1 teaspoon sea salt
- 2 cups baby spinach or another leafy green like baby kale, collards, chard
- 2 tablespoons lemon juice approximately ¼ of medium lemon
- salt and pepper to taste as needed
- 1 tablespoon shaved parmesan cheese for serving
Instructions
- Heat 2 tablespoons avocado oil in a large dutch oven over medium-high heat. Add 1 yellow onion and cook until translucent.
- Push the onions to the sides of the pot and add 1 ½ pounds ground beef to the center. Try to keep the ground beef contained to the center but then it will get mixed with the onions as you stir and break it up. Cook for approximately 10 minutes, until there is almost no more pink in the meat.
- Add sliced 2 carrots, 2 celery ribs, 2 garlic cloves, and crushed 1 28oz can diced tomatoes and stir to combine.
- Pour in 2 quarts beef bone broth and bring to a gentle boil. Reduce heat to medium and continue to cook for 10 minutes or until carrots are tender.
- Add 1 green bell pepper and 1 ½ cups green beans and/or asparagus, and cook for another 5 minutes on medium-low heat.
- Turn off heat, add 2 cups baby spinach or another leafy green and squeeze 2 tablespoons lemon juice. Stir to combine and check for salt and pepper. Serve with 1 tablespoon shaved parmesan cheese.
Notes
Storage: Let the soup cool completely, then store it in an airtight glass container for up to 4 days in the fridge. To freeze, transfer to souper cubes or wide-mouth containers, leaving enough headspace for expansion and freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat, warm gently on the stovetop over medium heat until warmed through. Add a splash of broth or water if it thickens overtime.
Helpful Tips:
- Brown the beef - Don't rush this step. I like to really brown my ground beef because it adds deep flavor and those crispy browned parts add texture.
- Use-up veggies - Use a total of 3-4 cups of any seasonal vegetables - mix colors and textures for maximum flavor and nutrition. Firmer veggies like carrots and celery should be cut smaller for even cooking. Consider adding softer veggies like bell pepper and green beans towards the end to keep them crispy.
- Add leafy greens last - Add this in last minute so they retain their bright green color.
- Use salt sparingly - Start with 1 teaspoon of salt and adjust to taste. Broth and canned tomatoes vary in saltiness, so season gradually and taste before serving.
Nutrition
Calories: 308kcal | Carbohydrates: 6g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 457mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3449IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 2mg