Description

A comforting stovetop soup with browned ground beef, carrots, celery, green beans, diced tomatoes, and oregano-basil beef broth. Spinach or kale is optional.

Ingredients

Scale

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
1 cup green beans, chopped
1 can (14.5 oz) diced tomatoes, with juice
4 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
2 cups spinach or kale (optional)

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Instructions

Brown the ground beef. Place a large Dutch oven or heavy-bottomed soup pot over medium heat. Add 1 lb ground beef and cook, breaking it into small crumbles with a wooden spoon, until fully browned. Drain excess fat if necessary.
Sauté the aromatics. Add the chopped onion and minced garlic to the browned beef. Sauté approximately 3–4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
Add vegetables and broth. Add the diced carrots, diced celery, chopped green beans, and canned diced tomatoes with their juices. Pour in 4 cups beef broth. Stir in dried oregano and dried basil. Season with salt and black pepper to taste, then stir gently to distribute evenly.
Simmer the soup. Increase the heat and bring to a boil. Reduce the heat to low, cover, and simmer approximately 30 minutes, stirring occasionally, until the carrots, celery, and green beans are tender and the flavors have blended.
Add optional greens. If using spinach or kale, stir in 2 cups during the final 5 minutes. Continue simmering until the greens are tender. Taste the broth and adjust salt and pepper if necessary.
Serve. Turn off the heat. Ladle the hot soup into serving bowls, distributing the beef and vegetables evenly. Serve warm.

Notes

Brown the beef before adding vegetables; drain excess grease if necessary. Ground beef should reach 160°F (71°C).

Use diced tomatoes with their juices. Simmer until vegetables are tender; add optional greens during the final 5 minutes.

Refrigerate promptly in shallow containers and use within 3–4 days. Freeze cooled soup in airtight freezer-safe containers for approximately 2–3 months for best quality.

Reheat thoroughly to 165°F (74°C), stirring; bring reheated soup to a boil.

Times and yield are estimates. Equipment: a large Dutch oven or soup pot with lid.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: American