Description
This hearty Ground Beef and Sweet Potato Soup combines savory ground beef with sweet potatoes and a medley of vegetables, creating a comforting and flavorful meal perfect for any season. Enriched with diced tomatoes, tomato paste, and seasoned with basil and oregano, this soup offers a balanced blend of savory and sweet flavors that warms you up from the inside out.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 3 celery stalks, chopped
- 2 large sweet potatoes, peeled and cubed
- 1 red pepper, diced
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
Proteins and Liquids
- 1 lb ground beef
- 4 cups beef broth
- 28 oz diced tomatoes
- 1/2 cup tomato paste
Seasonings and Oils
- 1.5 tbsp olive oil
- 2.5 tbsp dried basil
- 2.5 tbsp dried oregano
- 1 tsp salt
- Black pepper, to taste
Instructions
- Prepare the Vegetables. Dice the onion, chop the celery stalks, peel and cube the sweet potatoes, dice the red pepper, mince the garlic, and have the corn kernels ready.
- Sauté Aromatics and Ground Beef. Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and garlic, and cook until softened and fragrant, about 3-5 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink.
- Add Tomatoes and Seasonings. Stir in the diced tomatoes (with juices), tomato paste, dried basil, dried oregano, salt, and black pepper. Mix well to combine all ingredients.
- Add Broth, Sweet Potatoes, Red Pepper, and Corn. Pour in the beef broth, add the cubed sweet potatoes, diced red pepper, and corn kernels. Stir everything together and bring the soup to a boil over medium-high heat.
- Simmer the Soup. Reduce the heat to low, cover the pot, and let the soup simmer gently for about 20-25 minutes, or until the sweet potatoes are tender and flavors have melded.
- Adjust Seasonings and Serve. Taste the soup and adjust seasoning with additional salt and black pepper if needed. Serve hot for a delicious, comforting meal.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Add a pinch of red pepper flakes if you prefer a spicy kick.
- Use fresh herbs if available, but reduce quantities to 1 tbsp each as fresh herbs are more potent.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a thicker soup, you can mash some of the sweet potatoes during cooking or add a tablespoon of cornstarch slurry.
