Hearty Vegetable Beef Soup

A comforting, flavorful soup made with tender ground beef, tomatoes, peppers, beans, and vegetables simmered in a rich tomato-based broth. It’s hearty enough for a satisfying meal and easy to make in one pot.

Ingredients

• 1 lb (450 g) ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 medium tomatoes, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups beef or vegetable broth
• 1 cup corn, fresh or frozen
• 1 tsp paprika
• 1 tsp Italian seasoning
• ½ tsp chili powder
• ½ tsp black pepper
• Salt, to taste
• 1 tbsp tomato paste
• 1 tbsp chopped fresh parsley, optional

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Add the onion, garlic, green bell pepper, and red bell pepper. Cook for 4–5 minutes until the vegetables begin to soften.
3. Stir in the tomato paste, paprika, Italian seasoning, chili powder, black pepper, and a little salt.
4. Add the chopped tomatoes, canned tomatoes, kidney beans, corn, and broth.
5. Bring the soup to a boil, then reduce the heat and cover.
6. Simmer for 25–30 minutes, stirring occasionally, until the vegetables are tender and the flavors have developed.
7. Taste and adjust the seasoning as needed.
8. Garnish with fresh parsley and serve hot.

Q&A

Can I use other vegetables?
Yes. Carrots, zucchini, celery, potatoes, or green beans work very well.

Can I make this soup without beans?
Absolutely. Simply leave them out or replace them with extra vegetables.

How can I make it spicier?
Add crushed red pepper flakes, cayenne pepper, or a chopped jalapeño.

Can I freeze this soup?
Yes. Let it cool completely, portion it into airtight containers, and freeze for up to 3 months.