Easy Ground Beef Vegetable Soup

Discover the ultimate comfort food with this Easy Ground Beef Vegetable Soup. It is a hearty and deeply flavorful meal that comes together quickly, perfect for any night of the week. This one-pot wonder makes cleanup a breeze, blending savory ground beef with an abundance of healthy vegetables in a rich, delicious broth. You will love how simple it is to prepare a truly satisfying meal that warms the soul.

Incorporating vegetable-rich meals like this soup can contribute to a balanced diet and overall well-being, as highlighted by various health resources. Learn more about the health benefits of eating soup.

Why You’ll Love This Ground Beef Vegetable Soup

This recipe quickly becomes a family favorite for many great reasons:

• Quick and Simple: Get dinner on the table without stress. This recipe is designed for busy parents and beginners.
• Perfect for Busy Weeknights: Minimal prep and active cooking time mean more time for other activities.
• Economical and Budget-Friendly: Uses common, affordable ingredients you likely already have.
• One-Pot Wonder: Everything cooks in a single pot, simplifying your post-dinner cleanup.
• Delicious, Hearty, and Satisfying: A flavorful, comforting meal that truly fills you up.
• Excellent for Meal Prepping: Prepare a large batch and enjoy healthy meals throughout the week.
• Freezes and Reheats Beautifully: Ideal for stashing away extra servings for future busy days.

Ingredients

Gather these simple ingredients to create your warming Ground Beef Vegetable Soup:

• 1 teaspoon Olive Oil
• 1 White Onion, diced
• 1 Pound Ground Beef, 90/10 lean
• 2 Closes 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 (like peas, carrots, green beans, corn)
• 1 teaspoon Italian Seasoning
• 1 teaspoon Salt
• Black Pepper, to taste
• ¼ Cup Parsley, freshly chopped, for garnish

Notes & Substitutions

For the ground beef, 90/10 lean is ideal for flavor without excessive grease. You can use 80/20, just ensure you drain more fat. Feel free to substitute with ground turkey or chicken for a lighter version. Fresh vegetables are great, but frozen mixed vegetables are a fantastic time-saver. Use low-sodium beef broth to control salt levels or dissolve beef bouillon cubes in water. Russet potatoes are classic, but Yukon Gold also works well. Adjust Italian seasoning, salt, and pepper to suit your family’s taste preferences.

Equipment

You won’t need many special tools to make this fantastic soup:

• Large Dutch oven or stockpot (at least 6-quart capacity)
• Sharp knife for chopping vegetables
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Ladle for serving

Instructions

Follow these simple steps to create a delicious Ground Beef Vegetable Soup for your family:

1. Brown the Beef and Aromatics: Place a large Dutch oven or heavy-bottomed stockpot over medium heat. Add a drizzle of olive oil. Once shimmering, add the diced white onion, ground beef, minced garlic, sliced carrots, and diced celery to the pot. Cook, stirring occasionally and breaking up the beef with your wooden spoon, until the ground beef is completely browned and no pink remains. The vegetables will also begin to soften during this process. Carefully drain any excess fat from the pot.
2. Add Tomato Paste: Stir the tablespoon of tomato paste into the cooked ground beef and vegetable mixture. Continue to cook for another 1-2 minutes, stirring constantly. This step helps to deepen the tomato flavor and slightly caramelize the paste, enhancing the overall richness of the soup.
3. Combine Main Liquids and Solids: Add the peeled and chopped Russet potatoes directly to the pot. Pour in the 8 cups of beef broth, followed by the 28 ounces of fire-roasted diced tomatoes (undrained, including their juices). Stir in the Worcestershire sauce and drop in the bay leaf. This combination forms the flavorful base of your Ground Beef Vegetable Soup.
4. Initial Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let the soup simmer for about 10 minutes. This initial simmer allows the potatoes to begin cooking and flavors to meld together.
5. Incorporate Remaining Vegetables and Seasonings: After 10 minutes, carefully stir in the frozen mixed vegetables. Add the Italian seasoning, along with the measured salt and black pepper to taste. Give everything a good stir to ensure all ingredients are well combined and seasonings are distributed.
6. Final Simmer Until Tender: Continue to simmer the soup, uncovered or partially covered, for another 15-20 minutes. Cook until the potatoes and all the vegetables are fork-tender. Taste the soup and adjust seasonings if necessary, adding more salt, pepper, or Italian seasoning as desired.
7. Serve: Before serving, remember to carefully remove and discard the bay leaf. Ladle generous portions of the hot Ground Beef Vegetable Soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley and enjoy it immediately with a slice of crusty sourdough bread.

Pro Tips & Troubleshooting

Understanding the Maillard reaction, a chemical process responsible for browning, helps enhance the savory flavors in seared meat. Delve into the science behind the Maillard reaction.

• Sear Beef Deeply for Maximum Flavor: Don’t just brown the beef; allow it to get a nice, deep sear on some sides before breaking it up completely. This creates flavorful fond at the bottom of the pot.
• Adjust Seasoning Frequently: Taste the soup during the final simmering stage. Broths can vary in sodium, so adjust salt and pepper as needed for perfect flavor.
• Don’t Overcrowd the Pot: If your pot is too small, ingredients will steam instead of sauté. Work in batches if necessary, especially when browning the beef.
• Cut Vegetables Evenly: Uniformly chopped vegetables ensure they cook at the same rate, preventing some from being undercooked while others are mushy.
• Simmer Longer for Deeper Flavor: If time allows, a longer, slow simmer (up to 30-40 minutes total) can deepen the flavors of your Ground Beef Vegetable Soup.
• Prevent Mushy Potatoes: Add potatoes early enough to cook through, but avoid overcooking them after other delicate vegetables are added.
• Correct Broth Thickness: If you prefer a thicker soup, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir it into the simmering soup and cook for a few more minutes until thickened.
• Tips for Reducing Sodium: Use low-sodium beef broth and taste before adding extra salt. Many canned ingredients, like diced tomatoes, contribute sodium.

Serving, Storage & Variations

This versatile Ground Beef Vegetable Soup is perfect for family dinners and meal prep alike!

Serving Suggestions

• Serve this hearty soup with warm, crusty bread, dinner rolls, or cornbread for dipping.
• Pair it with a simple side salad dressed with a light vinaigrette for a balanced meal.
• Enhance each bowl with toppings like a dollop of sour cream, a sprinkle of shredded cheddar cheese, or extra fresh herbs like chives or basil.

Storage & Reheating

• Cool Completely: Always allow the soup to cool to room temperature before storing.
• Refrigerate: Transfer cooled soup into airtight containers. It will keep well in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze individual portions in freezer-safe containers or bags for up to 3 months.
• Reheat: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions. If frozen, thaw overnight in the refrigerator before reheating.

Variations & Add-ins

• Beans: Incorporate a can of drained and rinsed kidney beans, cannellini beans, or black beans for added protein and fiber.
• Grains: Stir in cooked small pasta (like ditalini or elbow macaroni) or rice during the last 10 minutes of simmering.
• Other Vegetables: Feel free to add other favorites like corn, peas, zucchini, green beans, or even spinach in the last few minutes of cooking.
• Spice It Up: A pinch of chili powder, smoked paprika, or red pepper flakes will add a subtle kick.
• Fresh Herbs: Experiment with fresh thyme or rosemary sprigs added with the bay leaf, removing them before serving.
• Different Potato Varieties: Sweet potatoes or red potatoes can offer a different flavor and texture profile.

Nutrition Information

This comforting Ground Beef Vegetable Soup offers a wholesome, nutrient-dense meal for your family. Each serving provides a good source of protein, essential vitamins, and dietary fiber from the generous amount of vegetables. It’s a satisfying way to enjoy a balanced dinner.

Nutrition facts are approximate and may vary based on specific ingredient brands and preparation methods.

Frequently Asked Questions

• Can I make this soup in a slow cooker? Yes, you certainly can! Brown the ground beef and aromatics on the stovetop first, then transfer them to your slow cooker with the remaining ingredients (except frozen vegetables). Cook on low for 6-8 hours or on high for 3-4 hours, adding frozen vegetables during the last 30 minutes.
• How can I make the broth thicker? The potatoes naturally release starch, which thickens the broth slightly. For a noticeably thicker soup, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until it reaches your desired consistency.
• Can I use ground chicken or turkey instead of beef? Absolutely! Ground chicken or turkey are excellent lower-fat alternatives for this Ground Beef Vegetable Soup. Just be sure to adjust your seasonings slightly as poultry can be milder in flavor.
• What kind of potatoes work best? Russet potatoes are recommended for their starchy texture, which helps to thicken the soup slightly as they break down. Yukon Gold potatoes are also a good choice, as they hold their shape well and offer a creamy texture.
• Can I add other vegetables? Yes, this soup is very customizable! Feel free to add bell peppers, zucchini, corn, green beans, or even spinach. Add softer vegetables towards the end of the cooking process to prevent them from becoming too mushy.
• Is this soup dairy-free/gluten-free? This recipe is naturally dairy-free. To ensure it is gluten-free, always double-check your beef broth label, as some brands may contain gluten-containing ingredients.

Conclusion

This Easy Ground Beef Vegetable Soup offers a perfect blend of simplicity, heartiness, and incredible flavor. It’s a comforting, one-pot meal that simplifies dinner time for busy families and makes cooking enjoyable for beginners. With its budget-friendly ingredients and versatile nature, you’ll find yourself turning to this recipe again and again. Whip up a batch tonight for a satisfying meal, or make extra for convenient meal prep throughout the week. Enjoy this delicious, homemade goodness!

Easy Ground Beef Vegetable Soup

A hearty and comforting soup featuring ground beef, an array of fresh and frozen vegetables, and a rich broth, perfect for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 350

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

For Serving

Equipment

• Large Dutch Oven

Method

 

Cooking Steps

1. Heat oil in a large dutch oven over medium heat. Add onion, ground beef, garlic, carrots, and celery, cooking until no pink remains, then drain any fat.
2. Stir in the tomato paste and cook, mixing it well with the meat mixture.
3. Add 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. Stir in the frozen mixed vegetables, Italian seasoning, salt, and black pepper. Continue to simmer for 15-20 minutes, or until the potatoes are tender.
6. Serve the soup hot, garnished with fresh chopped parsley.

Notes

Consider serving with a side of crusty sourdough bread.