Ingredients
Soup Base
- 2 Tablespoons olive oil
- 1 yellow onion, chopped
- 3 large carrots, peeled and cut into rounds
- 3 celery ribs, sliced
Meat and Seasonings
- 1 lb. lean ground beef
- 2 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
Broth and Vegetables
- 5 cups low sodium chicken broth
- 4-5 cups chopped veggies (fresh or frozen; such as potatoes, zucchini, corn, or other seasonal vegetables)
For Serving
- Shredded Parmesan cheese
- Good quality aged balsamic vinegar
Instructions
- Sauté Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sauté for 8-10 minutes while stirring frequently, until the vegetables start to soften.
- Brown the Beef: Push the sautéed vegetables to one side of the pan. Add the ground beef to the empty side and cook without stirring for 2-3 minutes to brown one side. Flip the beef and mix it with the vegetables, cooking until browned with no pink remaining. Drain excess fat if necessary.
- Add Garlic and Season: Stir in the minced garlic and sauté until fragrant, about 30 seconds. Season the mixture with kosher salt and black pepper to taste, ensuring a balanced flavor.
- Add Herbs and Broth: Sprinkle in the dried thyme and basil, then pour in the chicken broth. Increase heat to bring the mixture to a boil.
- Simmer with Vegetables: Reduce heat to maintain a gentle simmer. Add the chopped vegetables and cook for 5-10 minutes until tender. Hard vegetables like potatoes will take closer to 8-10 minutes, while softer vegetables like zucchini and corn will cook faster.
- Final Seasoning: Taste the soup and adjust salt and pepper as needed for optimal flavor.
- Serve: Ladle the soup into bowls, top with shredded Parmesan cheese, and drizzle with a swirl of high quality aged balsamic vinegar to enhance the depth of flavor.
Notes
- You can use fresh or frozen mixed vegetables depending on availability and preference.
- For a leaner soup, choose lean ground beef (90% lean or higher) and drain excess fat during cooking.
- The aged balsamic vinegar adds a subtle sweetness and depth; do not skip it if possible.
- Leftover soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
