Ground Beef Vegetable Soup Recipe

There’s something undeniably satisfying about a warm bowl of homemade soup, isn’t there? It’s like a hug in a bowl. This ground beef vegetable soup has quickly become a favorite in my kitchen, not just because it’s hearty and delicious, but also because it’s so versatile and easy to make. It’s the kind of meal that feels like it’s been simmering for hours, but really, you can pull it together on a busy weeknight without breaking a sweat.

this RECIPE

A soup that feels like home

When I was a kid, my grandmother always had a pot of vegetable soup bubbling away on the stove in the colder months. The smell of tomatoes, herbs, and fresh vegetables wafting through the house was like a promise of something wonderful. Her version was more of a “clean out the fridge” soup, with whatever vegetables were on hand, and it always tasted magical. This recipe is my take on that classic comfort food, but with the addition of lean ground beef to make it extra hearty. Every time I make it, it feels like I’m channeling her spirit in my own kitchen.

The story behind this timeless classic

Vegetable soup has been around for centuries, evolving with the ingredients available in different regions and seasons. Early versions often relied on root vegetables and dried beans, making it an affordable, filling meal for families. In America, the tradition of beef-based vegetable soups grew in popularity during the early 20th century when home cooks began combining fresh produce with canned goods for convenience. Today, this soup continues to be a staple in households everywhere, with countless variations depending on what’s in your pantry and your personal tastes.

Let’s talk ingredients: building blocks of flavor

Ground beef

The star of this soup is lean ground beef, which adds depth and richness to the broth. Using lean beef keeps the soup from being too greasy, but if you have ground turkey or chicken on hand, those work well, too. Just be sure to brown it thoroughly for that caramelized flavor.

Vegetables

Carrots, celery, and potatoes bring sweetness, crunch, and substance to the soup. They’re the classic trio for any vegetable soup, but you can swap in parsnips, turnips, or even sweet potatoes if you like. Fresh produce is best, but frozen works in a pinch, especially for green beans and corn.

Tomato base

The combination of diced tomatoes, tomato soup, and tomato paste creates a rich, savory broth. If you don’t have condensed tomato soup, try using a bit of sauce or even more diced tomatoes with a splash of cream for a similar effect.

Broth and seasonings

Beef broth acts as the backbone of the soup, giving it a hearty base. Italian seasoning, Worcestershire sauce, and a bay leaf elevate the flavor with a nice balance of herbs and umami. Feel free to experiment with fresh thyme or parsley if you have them on hand.

A little extra goodness

Canned green beans and corn bring texture and sweetness, making this soup vibrant and well-rounded. You can swap in fresh or frozen veggies if you prefer, and even toss in some peas or zucchini for added variety.

Kitchen gear: what you’ll need

You don’t need any fancy gadgets for this recipe—just reliable basics. A heavy-bottomed Dutch oven is perfect for evenly cooking the soup and keeping the heat consistent. If you don’t have one, a large stockpot works just as well. A wooden spoon is great for stirring everything together, and a sharp knife will make chopping the vegetables a breeze. Don’t stress if you’re missing anything—you can always make do with what you have on hand!

Step-by-step: my foolproof method

1. Start with the beef
   Heat up a tablespoon of olive oil in your Dutch oven over medium heat. Toss in the ground beef, diced onion, and minced garlic. Stir frequently as the beef browns and crumbles. Don’t rush this step—it’s where all that savory, meaty goodness starts to build. Once everything is browned and fragrant, drain off any excess fat if needed.
2. Sauté the veggies
   Add the carrots and celery next, stirring them into the beef mixture. Let them cook for about 6 to 8 minutes, until they begin to soften. This helps release their natural sweetness and ensures they’ll cook evenly in the soup.
3. Layer the flavors
   Stir in the Italian seasoning and the bay leaf, letting them toast slightly in the pot. This step unlocks their full aroma and adds complexity to the soup. It only takes a minute or two, but it’s a small step with a big payoff.
4. Build the broth
   Add the diced potatoes to the pot, then pour in the beef broth. Stir in the diced tomatoes (juice included), tomato soup, and tomato paste. A splash of Worcestershire sauce goes in here for that extra umami kick.
5. Add the final touches
   Stir in the green beans and drained corn, mixing everything together. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 35 to 40 minutes, until the vegetables are tender and the flavors have melded beautifully. Don’t forget to fish out the bay leaf before serving!

Mix it up: variations to try

• Gluten-free: Swap the condensed tomato soup for a gluten-free version or use tomato puree with a touch of cream.
• Low-carb: Skip the potatoes and replace them with cauliflower florets or zucchini chunks.
• Spicy twist: Add a pinch of red pepper flakes or a diced jalapeño to the pot for some heat.
• Seasonal vegetables: Use butternut squash, kale, or fresh peas depending on what’s in season.
• Herb-forward: Garnish with fresh parsley, basil, or thyme for a bright, fresh finish.
• International flair: Add a teaspoon of smoked paprika for a Spanish twist, or stir in a bit of soy sauce and ginger for an Asian-inspired take.

How to serve this soup in style

Ladle the soup into deep bowls and sprinkle with freshly chopped parsley for a pop of color. Crusty bread or dinner rolls are a must for soaking up every last drop. For a lighter option, serve it with a side of mixed greens drizzled with a tangy vinaigrette.

Suggest beverages

This soup pairs wonderfully with simple, refreshing drinks. A chilled sparkling water with a squeeze of lemon keeps things light, while a warm cup of herbal tea (like chamomile or peppermint) makes the meal feel extra cozy. For a family-friendly option, try serving it with iced apple cider or a citrusy mocktail made with orange juice and sparkling water.

Storing and reheating tips

Leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stovetop or in the microwave, adding a splash of water or broth if it’s thickened up too much. If you’re freezing it, let the soup cool completely before transferring it to freezer-safe containers. It’ll keep well in the freezer for up to 3 months—just thaw overnight in the fridge before reheating.

Scaling the recipe

This soup is easy to double for a crowd or halve for a smaller household. Just keep in mind that the simmering time may vary slightly depending on the size of your pot and the volume of soup. A larger batch will take a little longer to come to a boil, but it’s worth the wait!

Potential hiccups (and how to fix them)

• Soup too thick? Add a splash of beef broth or water to thin it out.
• Too salty? Toss in a peeled potato and let it simmer for 15 minutes to absorb the extra salt.
• Vegetables too mushy? Be mindful of the cooking time—check the veggies early if you prefer them with a bit of bite.

Give it a try!

This ground beef vegetable soup is more than just a recipe—it’s a little bowl of love that you can customize to fit your family’s tastes. Whether you’re cooking it for a weeknight dinner, a meal prep session, or just because you’re craving something cozy, I hope you enjoy it as much as I do. Don’t be afraid to get creative and make it your own!

Frequently asked questions

1. Can I use frozen vegetables instead of fresh?
Absolutely! Frozen veggies work beautifully in this soup. Just add them straight to the pot without thawing.

2. Can I make this in a slow cooker?
Yes! Brown the beef, onions, and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

3. What’s the best way to store leftovers?
Store the soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.

4. Can I add pasta or rice?
Sure! Stir in cooked pasta or rice during the last 10 minutes of cooking for an extra-hearty meal.

5. Is this soup kid-friendly?
Definitely! The mild flavors and hearty ingredients make it a hit with kids. You can even let them pick out extra veggies to add.

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