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.

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

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic. Cook until softened and fragrant.
Brown the Beef: Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
Add Root Veggies: Stir in carrots, potatoes, and celery. Cook for 5 minutes, stirring occasionally.
Simmer the Base: Add diced tomatoes with their juice, beef broth, basil, oregano, paprika, salt, and pepper. Bring to a boil.
Cook: Reduce heat to low, cover, and simmer for 20–30 minutes, until vegetables are tender.
Add Final Veggies: Stir in green beans and corn. Simmer uncovered for an additional 10 minutes.
Serve: Taste and adjust seasoning. Ladle into bowls and serve hot, optionally with crusty bread.

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.