Description
This Creamy Ground Beef and Vegetable Soup is a hearty, comforting dish combining savory ground beef, fresh vegetables, and a creamy broth. It’s perfect for cold days or anytime you need a warm, nutritious bowl.
Ingredients
Units
Scale
- 1 lb ground beef
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups potatoes, cubed
- 1 cup corn kernels
- 1 cup green beans, chopped
- 6 cups beef broth
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add onion, garlic, carrots, and celery. Cook until softened.
- Stir in potatoes, corn, and green beans. Pour in beef broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Slowly stir in heavy cream and season with salt and pepper. Heat gently without boiling.
- Garnish with fresh parsley before serving.
Notes
- Substitute ground turkey or chicken for a lighter version.
- Add other vegetables like peas, zucchini, or spinach.
- Use half-and-half or milk instead of heavy cream for a lighter soup.
- Spice it up with a pinch of cayenne or smoked paprika.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze without cream and add cream when reheating to avoid curdling.
- Use fresh vegetables for best results; canned vegetables can be used with adjusted cooking times.
- For slow cooker, brown beef first, then cook on low for 6-8 hours, adding cream at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg