Ground Beef Vegetable Soup
There are some recipes that simply feel like home, and Ground Beef Vegetable Soup is one of them. It’s the kind of meal that fills the kitchen with the comforting aroma of simmering vegetables, savory beef, and herbs before anyone even sits down at the table.
I love recipes like this on busy days when dinner needs to be hearty without becoming complicated. A pot of this easy ground beef vegetable soup can turn a handful of everyday ingredients into something warm, satisfying, and deeply comforting.
It reminds me of those cozy family dinners where everyone gathers around the table with a warm bowl in their hands. There’s nothing fancy about it—and that’s exactly why it’s so good.
Whether you’re looking for an easy dinner recipe, a cozy weeknight meal, or a simple way to use ground beef and vegetables, this homemade soup is one you’ll want to keep in your regular rotation.
Why You’ll Love It
It’s incredibly easy to make.
Everything comes together in one large pot, making this an ideal recipe for busy weeknights.
It’s hearty and filling.
Ground beef adds plenty of protein, while potatoes and vegetables make every bowl satisfying.
It’s budget-friendly.
Simple pantry staples and inexpensive vegetables create a generous meal for the whole family.
It’s perfect for meal prep.
The flavors become even better after the soup rests, making leftovers especially delicious.
It’s endlessly customizable.
Use whatever vegetables you have available or adjust the seasonings to suit your family.
It’s the ultimate comfort food.
A steaming bowl of homemade vegetable beef soup is cozy, nourishing, and wonderfully nostalgic.
FAQ For Common Questions
Can I make Ground Beef Vegetable Soup ahead of time?
Yes. This soup is excellent for make-ahead meals because the flavors develop as it sits.
Can I use frozen vegetables?
Absolutely. Frozen mixed vegetables are a convenient option and can be added during the final part of cooking.
How do I make this soup thicker?
Simmer it uncovered for several additional minutes. You can also mash a few cooked potatoes directly into the broth.
Can I make low carb Ground Beef Vegetable Soup?
Yes. Replace the potatoes with cauliflower, zucchini, or extra green beans for a lower-carb version.
Can I make this recipe in a slow cooker?
Yes. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook until the vegetables are tender.
What makes vegetable beef soup flavorful?
Browning the beef, sautéing the aromatics, using a flavorful beef broth, and seasoning gradually create a richer homemade soup.
This Ground Beef Vegetable Soup is a hearty, comforting, and easy one-pot meal packed with tender vegetables, savory ground beef, and flavorful broth. Perfect for a cozy weeknight dinner, this wholesome soup is filling, delicious, and ready to warm you up from the inside out!
Ingredients
- 1 lb 450 g ground beef
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 celery stalks diced
- 2 medium potatoes peeled and cut into small cubes
- 1 can 14.5 oz / 410 g diced tomatoes
- 4 cups 960 ml beef broth
- 1 cup 150 g frozen green beans
- 1 cup 150 g frozen corn
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tbsp chopped fresh parsleyfor garnish
Instructions
- Brown the beef: Heat the olive oil in a large soup pot over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned. Drain excess grease if needed.
- Sauté the aromatics: Add the diced onion and celery. Cook for 3–4 minutes until the onion begins to soften. Stir in the garlic and cook for another 30 seconds.
- Add the vegetables: Stir in the carrots and potatoes.
- Build the soup: Add the diced tomatoes, beef broth, frozen green beans, frozen corn, Italian seasoning, paprika, thyme, salt, pepper, Worcestershire sauce, and bay leaf. Stir well.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 25–30 minutes, or until the potatoes and carrots are tender.
- Finish: Remove the bay leaf and taste the soup. Adjust the salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and sprinkle with fresh parsley. Serve warm with crusty bread, biscuits, or crackers.
