Hearty Ground Beef Vegetable Soup

Hearty Ground Beef Vegetable Soup (Mediterranean Style)

🥩 Ingredients

Protein

• 1 lb (450 g) lean ground beef

Vegetables

• 2 tbsp extra-virgin olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 red bell pepper, chopped

• 1 zucchini, diced

• 1 cup green beans, cut into pieces

• 1 cup diced tomatoes (fresh or canned)

• 2 tbsp tomato paste

Liquids

• 6 cups beef broth (low sodium)

• 1 cup crushed tomatoes

Mediterranean Seasoning

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp ground cumin

• ½ tsp smoked paprika

• 1 bay leaf

• Salt & black pepper, to taste

Finishing Touch

• 2 tbsp fresh parsley or basil, chopped

• Optional: grated Parmesan or crumbled feta for serving

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🍲 Instructions

1. Brown the beef
   Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up. Drain excess fat if needed.

2. Build the flavor base
   Add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened.

3. Add vegetables & seasoning
   Stir in bell pepper, zucchini, green beans, tomato paste, oregano, basil, cumin, paprika, bay leaf, salt, and pepper.

4. Simmer
   Pour in beef broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until vegetables are tender.

5. Finish & serve
   Remove bay leaf. Stir in fresh herbs. Taste and adjust seasoning.

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🫓 Serving Suggestions

• With warm crusty bread or pita

• Alongside a Greek salad

• Finished with Parmesan or feta for extra Mediterranean flair

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🌿 Variations

• Add chickpeas or white beans for more protein and fiber

• Use ground lamb instead of beef for a deeper Mediterranean taste

• Add spinach or kale in the last 5 minutes

• Make it low-carb by skipping carrots and beans

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🥶 Storage

• Refrigerate up to 4 days

• Freezes well for up to 3 months