Ground Beef Vegetable Soup

Why You’ll Love This Recipe

This Ground Beef Vegetable Soup is the epitome of comfort food. The rich, savory flavor of ground beef pairs perfectly with the sweetness of carrots and the earthiness of potatoes, creating a satisfying and nourishing meal. Its versatility allows you to incorporate various vegetables based on seasonality or personal preference, making it a practical choice for any time of the year. Plus, it’s an excellent way to include more vegetables in your diet, appealing even to picky eaters. The soup’s flavors deepen over time, making leftovers even more delightful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion

• Garlic

• Carrots

• Potatoes

• Celery

• Diced tomatoes

• Beef broth

• Dried basil

• Dried oregano

• Salt

• Black pepper

• Paprika

• Green beans

• Corn kernels

• Olive oil

Directions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant.​

2. Brown the Beef: Add ground beef to the pot, cooking until it’s browned and no longer pink. Drain any excess fat.​

3. Add Vegetables: Incorporate diced carrots, potatoes, and celery into the pot, stirring to combine with the beef mixture.​

4. Combine Remaining Ingredients: Pour in diced tomatoes (with their juice) and beef broth. Add dried basil, oregano, paprika, salt, and black pepper. Stir well to ensure all ingredients are evenly distributed.​

5. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 20-30 minutes, or until the vegetables are tender.​

6. Add Final Vegetables: Stir in green beans and corn kernels. Continue to simmer for an additional 10 minutes, allowing these vegetables to cook through and the flavors to meld.​

7. Serve: Ladle the soup into bowls and serve hot. Pair with crusty bread or a sprinkle of fresh herbs for an enhanced dining experience.​

Servings and Timing

Servings: This recipe yields approximately 6 servings. 

Preparation Time: About 15 minutes​

Cooking Time: Approximately 40 minutes​

Total Time: Approximately 55 minutes​

Variations

• Protein Alternatives: Substitute ground beef with ground turkey or chicken for a leaner option.​

• Vegetable Additions: Incorporate other vegetables like peas, zucchini, or spinach to enhance the nutritional profile and add variety.​

• Spice Level: For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.​

• Grain Inclusion: Add cooked barley or rice to make the soup even more filling.​

Storage/Reheating

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.​

• Freezing: This soup freezes well. Place cooled soup in freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.​

• Reheating: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. If reheating from frozen, thaw in the refrigerator overnight before warming.​

FAQs

How can I make this soup vegetarian?

To make a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth. You can add more beans or lentils to maintain the protein content.​

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, you can use fresh tomatoes. Blanch, peel, and chop about 4 medium-sized tomatoes to replace a 14.5-ounce can of diced tomatoes.​

Is it necessary to drain the excess fat after browning the beef?

Draining excess fat helps reduce the soup’s overall fat content and prevents it from being greasy. However, a small amount of fat can add flavor.​

Can I cook this soup in a slow cooker?

Absolutely. Brown the beef and sauté the onions and garlic as directed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.​

What type of potatoes work best in this soup?

Waxy potatoes like red or Yukon Gold hold their shape well during cooking, making them ideal for this soup.​

How can I thicken the soup?

For a thicker consistency, mash some of the cooked potatoes in the soup or add a slurry made of cornstarch and water.​

Can I add pasta to this soup?

Yes, small pasta shapes like macaroni or ditalini can be added. Cook the pasta separately and add it to individual servings to prevent it from becoming mushy.​

Is this soup gluten-free?

The soup is naturally gluten-free, but ensure all canned goods and broths used are certified gluten-free to avoid cross-contamination.​

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used and are a convenient alternative. Adjust cooking times as needed to ensure they are heated through.​

How do I adjust the seasoning?

Seasoning can be adjusted to taste. Start with the recommended amounts, then taste and add more salt, pepper, or herbs as desired.​

Conclusion

Ground Beef Vegetable Soup is a timeless, hearty dish that offers both comfort and nutrition. Its adaptability allows you to tailor it to your preferences, making it a staple recipe for any home cook. Whether enjoyed fresh or as leftovers, this soup is sure to warm you up and satisfy your hunger.

Ground Beef Vegetable Soup

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop (optionally slow cooker)
• Cuisine: American
• Diet: Gluten Free

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Description

Ground Beef Vegetable Soup is a hearty, comforting dish made with savory ground beef, fresh vegetables, and aromatic herbs. Perfect for chilly nights or meal prep, this one-pot wonder is flavorful, easy to customize, and full of nourishing ingredients.

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Ingredients

1 lb ground beef

1 medium onion, chopped

3 cloves garlic, minced

3 carrots, diced

2 potatoes, peeled and diced

2 celery stalks, diced

1 can (14.5 oz) diced tomatoes, with juice

4 cups beef broth

1 tsp dried basil

1 tsp dried oregano

1 tsp paprika

Salt and black pepper, to taste

1 cup green beans, chopped

1 cup corn kernels (fresh or frozen)

1 tbsp olive oil

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Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic. Cook until softened and fragrant.

2. Brown the Beef: Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.

3. Add Root Veggies: Stir in carrots, potatoes, and celery. Cook for 5 minutes, stirring occasionally.

4. Simmer the Base: Add diced tomatoes with their juice, beef broth, basil, oregano, paprika, salt, and pepper. Bring to a boil.

5. Cook: Reduce heat to low, cover, and simmer for 20–30 minutes, until vegetables are tender.

6. Add Final Veggies: Stir in green beans and corn. Simmer uncovered for an additional 10 minutes.

7. Serve: Taste and adjust seasoning. Ladle into bowls and serve hot, optionally with crusty bread.

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Notes

• Substitute ground beef with ground turkey or plant-based crumbles for a lighter or vegetarian version.

• Add pasta or cooked rice for a more filling variation.

• Soup flavors deepen overnight—great for leftovers.

• Store in the fridge for up to 3 days or freeze for up to 3 months.

• Use waxy potatoes like Yukon Gold for best texture.