This is a filling and healthy Mediterranean Ground Beef Vegetable Soup. Ground beef, olive oil, onion, garlic, carrots, celery, zucchini, green beans, tomatoes, beef broth, tomato paste, spinach, parsley, lemon juice, and Mediterranean herbs and spices are all used to make this soup. This soup has 285 calories and about 10 g of net carbohydrates. It takes us only fifty minutes to prepare. This soup is ideal for Mediterranean-style eating, high-protein comfort food, meal prep programs, nutritious family dinners, and cozy winter lunches. You can make the soup earlier because we can store it for three months or refrigerate it for four days. This soup can be served with Greek salad, whole-wheat pita, garlic roasted cauliflower, whole-grain bread, or tzatziki.
STATS:
- Course: Main Course, Soup
- Calories: 285 Kcal
- Diet: Mediterranean
- Cook Time: 35 minutes
- Cuisine: Mediterranean
- Servings: 6
- Prep Time: 15 minutes
- Serving Size: 1½ cups
- Total Time: 50 minutes
TOOLS:
- Big soup pot
- Wooden spoon
- Chef’s knife
- Chopping board
- Ladle
- Can opener
INGREDIENTS:
- Two tbsp. olive oil
- One pound ground beef
- One onion
- Three garlic cloves
- Two carrots
- Two celery stalks
- One zucchini
- One cup green beans
- 1 can tomatoes
- 5 cups beef broth
- ¼ teaspoon black pepper
- Two tbsp. tomato paste
- Oregano, one tsp.
- One tsp. basil
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
- ½ teaspoon sea salt
- 2 cups baby spinach
- 2 tablespoons parsley
- 1 tablespoon lemon juice
INGREDIENT NOTES:
GROUND BEEF:
- The soup is tasty, substantial, and high in protein because of the lean ground beef.
OLIVE OIL:
- Olive oil offers healthy fats and a true Mediterranean flavor.
ONION:
- Onion gives the soup a deep taste and inherent sweetness. Leeks or shallots can be used in their place.
GARLIC:
- The soup’s robust and fragrant Mediterranean flavor comes from the garlic. A different choice is to utilize garlic powder.
CARROTS:
- Carrots provide the soup a natural sweetness, color, and fiber. Parsnips can be used in their place.
CELERY:
- Celery adds freshness and intensifies the broth’s delicious flavor. Alternatively, you might use more carrots or fennel.
ZUCCHINI:
- Zucchini adds texture and nutrients to the soup while keeping it light. A great alternative is yellow squash.
GREEN BEANS:
- Green beans give the soup more veggies and a delicate flavor. Asparagus or peas can be used in their stead.
TOMATOES DICED:
- The basis of the soup is thick and slightly tart thanks to the chopped tomatoes.
SPINACH:
- The soup gains fresh color, vitamins, and minerals from the spinach. Swiss chard or kale could be utilized in it’s alternative.
LEMON JUICE:
- The soup’s deep tastes are balanced and brightened by the addition of lemon juice.
INSTRUCTIONS:
- Preheat the olive oil in a soup pot.
- Include the ground beef and cook till browned, almost six minutes.
- Put the celery, onion, and carrots, and cook for almost five minutes.
- Add the garlic and simmer for nearly a minute.
- Include the green beans and zucchini, and cook for almost three minutes.
- Mix in the salt, diced tomatoes, black pepper, tomato paste, turmeric, beef broth, paprika, oregano, thyme, and basil.
- Gently boil for almost twenty-five minutes.
- Whisk in spinach and cook for almost two minutes till wilted.
- Put it off from the flame and whisk in lemon juice and parsley.
- Serve warm with an optional drizzle of olive oil.
TIPS:
- Cook the beef perfectly to get a richer flavor.
- We utilize a low-sodium broth to control salt.
- Lastly, include the spinach to maintain it vibrant and fresh.
- Utilize fresh lemon juice, as it brightens the soup.
SERVING SUGGESTIONS:
SALADS:
- Greek
- Cucumber Tomato
- Mediterranean Chickpea
- Arugula Lemon
- Spinach Feta
BREAD & GRAINS:
- Whole-Grain Bread
- Whole-Wheat Pita
- Brown Rice
- Quinoa Pilaf
- Couscous
VEGETABLES:
- Brussels Sprouts
- Garlic Cauliflower
- Lemon Broccoli
- Herb-Eggplant
- Bell Peppers
DIPS & SPREADS:
- Tzatziki
- Hummus
- Baba Ganoush
- Red Pepper Hummus
- Olive Tapenade
DESSERTS:
- Mixed Berries
- Greek Yogurt
- Baked Apples
- Fresh Fruit Salad
- Orange Slices
STORAGE INFORMATION:
FRIDGE:
- Store this soup for four days in a tightly sealed vessel.
FREEZER:
- Store this soup for ninety days.
FAQs:
Will we prepare this soup earlier?
- Yes, you can make this soup beforehand, as it freezes for 4 days.
May we prepare these frozen veggies?
- Yes, you can use frozen veggies, as they will work properly.
Could we include beans?
- Yes, you can use cannellini beans or chickpeas.
NUTRITIONAL FACTS:
Calories: 285 kcal
Sodium: 520 mg
Total Carbs: 14 g
Net Carbs: 10 g
Fiber: 4 g
Sugar: 6 g
Fat: 15 g
Protein: 24 g
Serving Size: 1½ cups