Hey there! Today, I’m super excited to share with you my favorite ground beef vegetable soup recipe. This isn’t just any soup; it’s like a hug in a bowl, perfect for when you need a little comfort. It’s packed with tasty ground beef, a bunch of veggies, and has a flavor that’ll make you go “wow”! You’re going to love this old-fashioned soup recipe. Believe me, this is one of the best ground beef recipes!

How to Make Ground Beef Vegetable Soup

I’m no chef, just someone who loves good food, and this recipe? It’s one of the best easy soup recipes. hearty, and the kind of meal that makes everyone at the table happy. Plus, it’s super adaptable – throw in whatever veggies you’ve got lying around, and it’ll still taste amazing.

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What You’ll Need for My Beef Vegetable Soup Recipe

Let’s get down to business. Here’s what you need to whip up this deliciousness:

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Olive oil – just a tablespoon.
Ground beef – 1 lb should do it. Lean is great if you’re watching the fat.
Onion – dice up a medium one.
Garlic – 2 cloves, minced. Garlic lovers, feel free to add more!
Carrots, celery, and potatoes – chop ’em up!
Some Italian seasoning and a bay leaf for that herby punch.
Beef broth – 4 cups for that rich base.
Canned goodies: diced tomatoes, condensed tomato soup, and tomato paste.
A dash of Worcestershire sauce for a bit of tang.
Canned green beans and corn – because easy is best.
Salt and pepper – you know, to taste.

Making the Magic Happen

Step 1: Start with the Ground Beef: Heat up that olive oil in a big pot, toss in the beef, onion, and garlic. Cook it until the beef is brown and happy.

Browning the meat properly is crucial in ground beef recipes. You’ll want to cook it until it’s nicely browned, not just until it’s no longer pink. This step is about more than just cooking the meat; it’s about developing a deep, savory flavor that will infuse the entire soup. Also, don’t rush this step; let the beef take its time to brown properly.

Step 2: Veggie Time: Throw in the carrots and celery. Cook ’em for a few minutes until they start to soften.

Step 3: All Together Now: Add the potatoes, beef broth, tomato products, and Worcestershire sauce. Give it a good stir.

Step 4: Simmer and Enjoy: Add green beans and corn, bring it to a boil, then let it simmer for about 35-40 minutes. You’re looking for those veggies to get tender.

Some Tips from a Fellow Home Cook

Beef It Up: Lean ground beef is great, but use whatever you’ve got. It’s all good.

Veggie Variations: Got other veggies? Toss ’em in. This soup is super forgiving.

Canned Veggies Count: I actually LOVE the way canned green beans and corn taste in this recipe!

Spice It Up: If you like it spicy, add some red pepper flakes or hot sauce.

Thick or Thin: Soup too thick? Add more broth. Too thin? Let it simmer a bit longer.

Leftovers Rule: This soup is even better the next day, and it freezes well, too.

Why This Ground Beef Soup Rocks Nutritionally

Not only does this soup taste awesome, but it’s also pretty good for you. Ground beef gives you protein and iron, and all those veggies pack a nutritional punch with vitamins and fiber. It’s a full meal in a bowl!

How to Serve Ground Beef Vegetable Soup

This ground beef soup is great with some crusty bread, a side salad, or hey, even a grilled cheese if you’re feeling fancy. It’s the perfect meal for a cozy night in.

FAQ: Real Talk About Ground Beef Soup

Can I use a slow cooker? Absolutely. Brown the beef first for the best flavor, then dump everything in the crock pot and let it do its thing.
Can I make it vegetarian? Sure thing! Skip the beef, use veggie broth, and maybe add some beans for protein.
How long does it last? In the fridge, you’ve got about 4 days. In the freezer, a couple of months.

So there you have it – my go-to ground beef vegetable soup recipe. It’s easy, comforting, and downright delicious. Give it a try and let me know how it goes. Happy cooking! 🍲👩‍🍳

More Ground Beef Recipes

Ingredients

1 tablespoon olive oil
1 lb. lean ground beef
1 medium onion diced
2 cloves garlic minced
3 carrots sliced
2 stalk celery sliced
2 medium potatoes diced
1 teaspoon Italian seasoning
1 bay leaf
4 cups beef broth
1 15 oz. can diced tomatoes, with juice
1 10.5 oz. can condensed tomato soup
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 14.5 oz. can cut green beans, drained
1 15.25 can corn, drained
Salt and pepper to taste

Instructions

In a 5 to 6 quart dutch oven over medium heat, add the olive oil, ground beef, onion, and the garlic. Cook and crumble beef until no pink remains. Add the carrots, celery and continue to sauté for about 6 to 8 minutes or until the carrots begin to soften, stirring occasionally. Stir in the Italian seasoning bay leaf and cook for another minute or two.
Add the potatoes, pour in the broth, diced tomatoes with the juice, tomato soup, tomato paste, Worcestershire sauce, green beans and corn.
Stir, bring to a boil, reduce heat and simmer covered for 35 to 40 minutes or until the vegetables are tender.

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Dinner

Cuisine: American

Keyword: ground beef vegetable soup, soup, vegetable soup, vegetable soup recipe

Did you make this?

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4.45 from 188 votes (188 ratings without comment)

15 Comments

Christine says:

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Fantastic! I used frozen mixed vegetables instead of canned (I had them on-hand) and left out the potatoes (don’t care for potatoes in brothy soups.) The soup is hearty and satisfying abd the recipe makes 8 big servings.

1. Crissy Page says:
  
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  So glad you liked it! 🙂