#ground beef

Lasagna Soup 

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Ground Beef Vegetable Soup

Prep Time: 20 mins

Cook Time: 1 hr 15 mins

Ingredients

• 2 pounds ground beef
  
• 4 carrots, diced
  
• 4 celery ribs, chopped
  
• 1 onion, chopped
  
• 4 potatoes, peeled and cut into 1-inch
  
• pieces
  
• 1 (15 ounce) can tomato sauce
  
• 1 (14.5 ounce) can whole tomatoes,
  
• crushed
  
• 1 (15 ounce) can peas, undrained
  
• 1 (15.25 ounce) can whole kernel corn,
  
• drained and rinsed
  
• 1 (15 ounce) can green beans, drained
  
• and rinsed
  
• ground black pepper to taste
  
• 1/8 teaspoon ground thyme
  
• 1 bay leaf, or more to taste
  
• ¼ cup water, as needed
  

Instructions

1. Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
   
2. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour ¼ cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
   
3. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
   

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Instant Pot Vegetable Beef Soup

Prep: 10 min
Cook: 30 min
Servings: 4

STUFF
1 tablespoon olive oil
1 pound ground beef
1 red onion, diced
4 garlic cloves, grated
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried oregano
¹/₂ teaspoon celery seed
2 dried or fresh bay leaves
1 large carrot, peeled and cut into thick coins
1 (14.5-ounce) can beef stock
1 (14.5-ounce) can diced tomatoes
1 cup frozen peas
1 cup frozen green beans
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Finely chopped fresh parsley, for garnish
Parmesan cheese and crusty bread, for serving (optional)

STEPS
In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads “Hot.” Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.

Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.

Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.

You can also use frozen meatballs.

One of my favorite slow cooked soups!

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