Hearty Classic Ground Beef and Vegetable Soup

🔪 Instructions: Step-by-Step

1. Brown the Beef:

• Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.

• Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Drain off any excess grease.

2. Sauté Aromatics:

• Reduce the heat to medium. Add the diced onion to the pot and cook for about 5-7 minutes, until softened and translucent.

• Stir in the minced garlic and cook for an additional minute until fragrant.

3. Simmer the Stew:

• Pour in the beef broth, diced tomatoes (with their juice), tomato sauce, and Worcestershire sauce.

• Add all the seasoning: salt, pepper, dried thyme, dried oregano, and the bay leaf. Stir well to combine.

• Bring the mixture to a boil, then immediately reduce the heat to a simmer.

4. Cook the Potatoes:

• Add the diced potatoes and carrots (if using) to the pot.

• Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

5. Add Frozen Vegetables and Finish:

• Stir in the frozen green beans, corn, and peas.

• Return the pot to a simmer for another 5-10 minutes, or until all the frozen vegetables are heated through.

6. Serve:

• Remove the bay leaf before serving.

• Taste the stew and adjust the seasoning (salt/pepper) as needed.

• Serve hot with crusty bread, cornbread, or a simple side salad.

💡 Pro Tips for the Best Stew

• Make it Thicker: If you prefer a thicker stew, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water (a slurry) and stir it into the simmering stew during the last 5 minutes of cooking.

• Best Leftovers: This soup is even better the next day! The flavors deepen as it sits. It can be stored in an airtight container in the refrigerator for up to 4 days.

• Alternative Meats: You can substitute the ground beef with ground turkey or small pieces of stewing beef (if using stewing beef, allow an extra hour of simmering time until it’s fork-tender).