Hearty Ground Beef Vegetable Soup

When the cooler weather rolls in, nothing beats a warm, comforting bowl of soup. This Ground Beef Vegetable Soup is a true family favorite, often called "Hamburger Soup." It’s incredibly easy to make and ready in under an hour. You’ll love this hearty beef soup for its simple, one-pot convenience and satisfying flavors. It’s perfect for busy weeknights and excellent for meal prep.

Why You’ll Love This Ground Beef Vegetable Soup

This recipe combines ease with incredible flavor, making it a go-to for busy home cooks. Here’s why this easy vegetable beef soup will become a staple in your kitchen:

• Quick and Easy: Get a delicious, home-cooked meal on the table in less than an hour.
• Budget-Friendly: It uses common, affordable ingredients you likely already have.
• One-Pot Wonder: Minimal cleanup means more time for you and your family.
• Reheats Beautifully: Leftovers taste even better, making it ideal for lunches throughout the week.
• Freezer-Friendly: Easily freeze portions for future busy evenings.
• Nutrient-Packed: This hearty ground beef vegetable soup is loaded with wholesome vegetables.

Ingredients

Gather these simple ingredients to create your comforting bowl of Ground Beef Vegetable Soup. Each component plays a vital role in building rich, satisfying flavors.

• 1 teaspoon Olive Oil
• 1 White Onion, diced
• 1 Pound Ground Beef, 90/10
• 2 Cloves Garlic, minced
• 1 Cup Carrots, sliced
• 1 Cup Celery, diced
• 1 Tablespoon Tomato Paste
• 2 Russet Potatoes, medium, peeled and chopped
• 8 Cups Beef Broth
• 28 oz Fire Roasted Diced Tomatoes
• 1 Tablespoon Worcestershire Sauce
• 1 Bay Leaf
• 3 Cups Frozen Mixed Vegetables (corn, peas, green beans)
• 1 teaspoon Italian Seasoning
• 1 teaspoon Salt
• Black Pepper, to taste
• ¼ Cup Parsley, freshly chopped

Notes & Substitutions

You can easily customize this ground beef vegetable soup to fit your preferences. For the ground beef, adjust the fat content based on your preference; leaner beef means less fat to drain. Feel free to swap russet potatoes for Yukon Gold, which hold their shape well. Use any combination of your favorite frozen mixed vegetables, such as green beans, corn, or peas. For a lighter soup, use vegetable broth instead of beef broth. A pinch of red pepper flakes adds a nice touch of heat.

Equipment

You won’t need many special tools to whip up this delicious ground beef vegetable soup.

• A large Dutch oven or stockpot is essential for cooking everything in one pot.
• You’ll need a cutting board and a sharp knife for preparing your vegetables.
• A wooden spoon or spatula works perfectly for stirring and breaking up the beef.
• Have your measuring cups and spoons ready for accurate ingredient amounts.

Instructions

Creating this delicious Ground Beef Vegetable Soup is straightforward and beginner-friendly. Follow these steps for a perfect, comforting meal every time.

1. Sauté Aromatics: First, heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, sliced carrots, and diced celery to the hot oil. Cook them for about 5 minutes, stirring occasionally, until they begin to soften.
2. Brown Beef & Garlic: Now, add the lean ground beef to the pot with the softening vegetables. Break up the beef with your wooden spoon as it cooks. Stir in the minced garlic during the last minute of cooking the beef.
3. Cook Until No Pink: Continue to cook the mixture until the ground beef is fully browned and no pink remains. This step ensures deep flavor development for your hearty beef soup.
   To ensure the ground beef is safe to eat, the USDA provides guidelines on proper cooking temperatures and handling practices.
4. Drain Excess Fat: Carefully drain any excess rendered fat from the pot. This prevents your soup from becoming greasy and keeps it lighter.
5. Stir in Tomato Paste: Add the tomato paste to the browned beef and vegetables. Cook, stirring constantly, for about 1-2 minutes. This brief cooking time helps to deepen the tomato flavor.
6. Add Liquid & Seasonings (First Stage): Next, stir in the chopped russet potatoes, beef broth, fire-roasted diced tomatoes, Worcestershire sauce, Italian seasoning, and the bay leaf. Make sure all the ingredients are well combined.
7. Simmer First Stage: Bring the soup to a gentle simmer. Cover the pot and allow it to cook for 10 minutes. This gives the potatoes a head start on tenderizing.
8. Add Remaining Vegetables: After 10 minutes, uncover the pot and stir in the frozen mixed vegetables. Add salt and black pepper to taste.
9. Continue Simmering: Continue to simmer the soup uncovered for another 15-20 minutes. Cook until the potatoes are completely tender when pierced with a fork. The vegetables should also be cooked through but still have a slight bite.
10. Adjust Seasoning: Remove the bay leaf before serving. Taste the ground beef vegetable soup and adjust the seasonings as needed. You might want to add more salt, pepper, or a pinch more Italian seasoning.
11. Serve Hot: Ladle the warm, hearty beef soup into bowls. Garnish each serving with fresh chopped parsley and serve immediately with crusty bread.

Pro Tips & Troubleshooting

Achieve the best Ground Beef Vegetable Soup every time with these helpful tips.

• Concentrate Flavors: For an even deeper, richer broth, allow your soup to simmer longer than the minimum time if your schedule permits. This helps all the flavors meld beautifully.
• Taste Frequently: Always taste your soup at various stages of cooking. This lets you adjust seasonings like salt and pepper as you go, ensuring perfect flavor.
• Don’t Overcook Vegetables: Add frozen mixed vegetables in the later stages of cooking. This prevents them from becoming mushy and helps them retain their texture and vibrant color.
• Prevent Watery Soup: Make sure to thoroughly drain any rendered fat from the ground beef after browning. Excess fat can make the broth seem less robust.
• Thicken Broth: If you prefer a thicker broth, mash a few of the cooked potatoes against the side of the pot. For extra thickness, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir the slurry into the simmering soup until thickened.
• Enhance Richness: For an extra layer of savory depth, add a Parmesan cheese rind to the pot during the simmering stage. Remember to remove it before serving.

Serving, Storage, & Variations

This versatile Ground Beef Vegetable Soup is perfect for any occasion and stores beautifully.

Serving Suggestions

Serve your warm and inviting soup with a slice of crusty sourdough or French bread for dipping. You can also pair it with a simple, fresh green salad to complete the meal. For a richer flavor, top each bowl with a sprinkle of shredded cheddar cheese or a dollop of sour cream.

Storage Instructions

Allow the soup to cool completely to room temperature before storing. Transfer any leftovers into airtight containers. You can refrigerate this ground beef vegetable soup for 4-5 days, making it excellent for meal prepping.

Freezing Instructions

This hamburger soup freezes wonderfully. Once cooled, ladle the soup into freezer-safe containers or heavy-duty freezer bags. Lay bags flat to freeze, then store upright. It will keep well in the freezer for up to 3 months. Thaw frozen soup overnight in the refrigerator, then gently reheat on the stovetop until warmed through.

Recipe Variations

• Ground Meat Swaps: Feel free to use ground turkey or ground chicken instead of ground beef for a leaner option.
• Add Pasta: For a heartier meal, stir in about 1 cup of small elbow macaroni or ditalini during the last 10 minutes of simmering.
• Extra Veggies: Customize your soup with more vegetables! Add corn, peas, green beans, or even diced zucchini.
• Spice It Up: For a bit of heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the pot.

Nutrition

This Ground Beef Vegetable Soup offers a wholesome, balanced, and nutrient-dense meal. It’s rich in protein from the lean ground beef, which helps you feel full and satisfied. You also get plenty of fiber, essential vitamins, and minerals from the assorted fresh and frozen vegetables. The potatoes contribute complex carbohydrates for sustained energy.
Exploring the variety of vegetables used in this soup reveals a spectrum of essential vitamins, minerals, and fiber vital for overall health. Learn more about the health benefits of various vegetables.
Refer to the table below for detailed nutritional facts per serving.

Frequently Asked Questions (FAQ)

• Can I make this in a slow cooker? Yes! Brown the ground beef and aromatics first on the stovetop. Then, combine all ingredients in your slow cooker and cook on low for 5-6 hours or on high for 2-3 hours until the vegetables are tender.
• How do I thicken the broth? The potatoes naturally release starch, which helps to thicken the broth. For extra thickness, make a quick cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering soup until it thickens.
• Can I use different ground meat? Absolutely! Ground turkey or ground chicken are excellent alternatives if you prefer a different flavor or a leaner option. Just be aware they might be slightly less robust than beef.
• What are the best vegetables for this soup? Carrots, celery, and potatoes are classic bases. The frozen mixed vegetables are convenient, but feel free to add fresh corn, green beans, peas, or even diced zucchini for extra variety and nutrition.

Conclusion

This comforting, quick, and satisfying Ground Beef Vegetable Soup is a true gem for any home cook. Its one-pot convenience and hearty flavors make it perfect for easy family dinners on busy weeknights. Warm up with a delicious bowl tonight!

Hearty Ground Beef Vegetable Soup

A comforting and flavorful soup packed with ground beef, various vegetables, and a rich broth, perfect for a hearty meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 bowls

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 teaspoon Olive Oil
• 1 White Onion diced
• 1 Pound Ground Beef 90/10
• 2 Cloves Garlic minced
• 1 Cup Carrots sliced
• 1 Cup Celery diced
• 1 Tablespoon Tomato Paste
• 2 Russet Potatoes medium, peeled and chopped
• 8 Cups Beef Broth
• 28 oz Fire Roasted Diced Tomatoes
• 1 Tablespoon Worcestershire Sauce
• 1 Bay Leaf
• 3 Cups Frozen Mixed Vegetables
• 1 teaspoon Italian Seasoning
• 1 teaspoon Salt
• Black Pepper to taste
• ¼ Cup Parsley freshly chopped

Equipment

• Large Dutch Oven

Method

 

Instructions

1. In a large dutch oven, cook the onion, ground beef, garlic, carrots, and celery over medium heat with a drizzle of oil until the beef is no longer pink; drain any excess fat.
2. Add the tomato paste to the meat mixture and cook, stirring until it is well mixed.
3. Stir in the chopped potatoes, beef broth, fire roasted diced tomatoes, Worcestershire sauce, and bay leaf.
4. Cover the dutch oven and simmer the soup for 10 minutes.
5. Add the frozen mixed vegetables, Italian seasoning, salt, and pepper, then simmer for another 15-20 minutes until the potatoes are tender.
6. Serve the soup with fresh chopped parsley and a side of crusty sourdough bread.

Notes

Serve with fresh chopped parsley and crusty sour dough bread.