Ground Beef Vegetable Soup Recipe
Looking for the best Ground Beef Vegetable Soup recipe? This hearty one-pot soup is packed with seasoned ground beef, tender potatoes, colorful vegetables, tomatoes, and a rich beef broth. It’s an easy, budget-friendly meal that’s perfect for busy weeknights, meal prep, or warming up on chilly days.
❤️ Why You’ll Love This Recipe
Ready in under 1 hour
Loaded with vegetables and lean protein
One-pot meal with easy cleanup
Family-friendly and freezer-friendly
Great for meal prep
Rich, comforting homemade flavor
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
🛒 Ingredients
Main Ingredients
1½ lbs (680 g) lean ground beef
1 tablespoon olive oil (optional)
1 medium onion, diced
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 cup green beans, cut into bite-sized pieces
1 cup frozen corn
1 cup frozen peas
1 (14.5 oz / 410 g) can diced tomatoes
2 tablespoons tomato paste
6 cups beef broth
Seasonings
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 bay leaf
Salt and freshly ground black pepper, to taste
Garnish
Fresh parsley, chopped
Grated Parmesan cheese (optional)
Crusty bread or dinner rolls
👨🍳 Instructions
Step 1: Brown the Beef
Heat a large soup pot or Dutch oven over medium-high heat.
Add the ground beef and cook for 6–8 minutes, breaking it into small pieces until browned.
Drain excess grease if necessary.
Add the onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Step 2: Build the Soup
Add:
Carrots
Celery
Potatoes
Green beans
Diced tomatoes
Tomato paste
Beef broth
Stir in:
Italian seasoning
Paprika
Thyme
Worcestershire sauce
Bay leaf
Bring to a boil.
Step 3: Simmer
Reduce the heat to low.
Cover and simmer for 25–30 minutes, or until the vegetables are tender.
Step 4: Add the Remaining Vegetables
Stir in the corn and peas.
Cook for another 5 minutes.
Remove the bay leaf.
Taste and adjust the seasoning with salt and pepper.
Step 5: Serve
Ladle into bowls and garnish with chopped parsley.
Serve with:
Crusty bread
Garlic bread
Cornbread
Dinner rolls
Side salad
💡 Chef’s Tips
Use lean ground beef (90/10) to reduce excess grease.
Add zucchini, cabbage, spinach, or mushrooms for extra vegetables.
For a richer flavor, let the soup simmer a little longer.
A splash of Worcestershire sauce adds extra depth to the broth.
🧊 Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop or in the microwave, adding a little broth if needed.
🥗 Nutrition (Per Serving)
Calories: 390
Protein: 28g
Carbohydrates: 24g
Fat: 19g
Saturated Fat: 7g
Fiber: 5g
Sugar: 6g
Sodium: 690mg
❓ Frequently Asked Questions
Can I use frozen mixed vegetables?
Yes. Frozen mixed vegetables are a great time-saving option. Add them during the last 10 minutes of cooking.
Can I make this soup in a slow cooker?
Yes. Brown the beef first, then transfer everything except the peas and corn to the slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours, then stir in the peas and corn during the final 15 minutes.
Can I make this low-carb?
Absolutely. Replace the potatoes with cauliflower florets or extra green beans for a lower-carb version.
What can I serve with Ground Beef Vegetable Soup?
Fresh bread, grilled cheese sandwiches, garlic toast, cornbread, crackers, or a crisp green salad all pair perfectly.
