Instructions:
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain excess fat if necessary.
- Add diced onions and minced garlic to the pot. Sauté until the onions are translucent.
- Stir in carrots, celery, bell pepper, and zucchini. Cook for a few minutes until the vegetables start to soften.
- Pour in the diced tomatoes, tomato sauce, and beef or vegetable broth. Add dried oregano, thyme, basil, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld.
- Add frozen green beans, corn, and pasta (if using). Simmer for an additional 10-15 minutes until the vegetables are tender and the pasta is cooked.
- Taste the soup and adjust the seasoning if needed.
- Ladle the soup into bowls, and garnish with fresh chopped parsley.
- Serve the ground beef vegetable soup hot with crusty bread or crackers.
This hearty and flavorful soup is perfect for a comforting meal, and it’s a great way to incorporate a variety of vegetables into your diet. Enjoy!
