Ground Beef & Vegetable Soup

Byzitouni

🛒 What You’ll Need

  • 1 lb Ground beef 🥩
  • 1 Large onion, diced 🧅
  • 1 Medium zucchini, chopped into half-moons 🥒
  • 1 Yellow summer squash, diced 💛
  • 2 Large potatoes, cubed 🥔
  • 1 can (14 oz) Diced tomatoes 🍅
  • 32 oz Beef broth or water 🥣
  • 2 cloves Garlic, minced 🧄
  • 1 tsp Italian seasoning 🌿
  • Salt & Black pepper to taste 🧂🖤

👩‍🍳 Instructions

  1. Brown the Beef: In a large pot over medium-high heat, cook the ground beef until fully browned. Drain any excess fat. 🥩🍳🔥
  2. Sauté the Aromatics: Add the diced onion and minced garlic to the pot. Sauté for 3–4 minutes until the onions are soft and fragrant. 🧅🧄✨
  3. Veggie Power: Stir in your cubed potatoes, zucchini, and yellow squash. 🥒🥔💛
  4. The Liquid Gold: Pour in the beef broth and the diced tomatoes (with their juices). Add your Italian seasoning, salt, and pepper. 🥣🌪️🍅
  5. Simmer to Perfection: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender and the zucchini is soft. ⏲️📈🔥
  6. The Final Look: Your soup should be rich, colorful, and loaded with chunky goodness as seen in the photo! 🥣🤤🎨
  7. Serve: Ladle into deep bowls and enjoy hot—perfect for a healthy, warming dinner! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Texture” Secret: Adding the zucchini and squash during the last 10 minutes of simmering keeps them from getting too mushy! 🥒🛡️💎
  • The “Meal Prep” Hack: This soup tastes even better the next day after the flavors have had time to fully develop in the fridge! 🍱🎯✨

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