Curl up with a bowl of warm, comforting Ground Beef Vegetable Soup tonight! This recipe delivers a satisfying one-pot meal that’s perfect for chilly evenings or busy weeknights. Often called “Hamburger Soup”, it’s packed with flavor, thanks to lean ground beef, tender vegetables, and hearty potatoes. You’ll love how simple it is to prepare, making it an instant family favorite.
Why You’ll Love This Ground Beef Vegetable Soup
This delicious ground beef vegetable soup offers so much to love, especially for busy families and beginner cooks.
- It’s a quick and easy weeknight dinner solution, ready in under an hour.
- This soup makes a budget-friendly family meal, using accessible ingredients.
- Enjoy one-pot convenience with minimal cleanup, simplifying your cooking routine.
- It’s excellent for meal prep, and the flavors only get better the next day.
- The soup freezes beautifully, providing future stress-free meals.
- It’s a hearty, wholesome dish, packed with protein and vibrant vegetables.
- You can easily customize this recipe with your family’s favorite seasonal vegetables.
Ingredients
To create this flavorful Ground Beef Vegetable Soup, gather these simple ingredients. Fresh, high-quality components make all the difference in taste and texture.
- 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
Notes & Substitutions
For the ground beef, 90/10 lean works best, providing flavor without excessive grease. If you prefer, you can use ground turkey or chicken for a lighter option, just be aware the flavor profile will shift slightly. Feel free to swap fresh vegetables for frozen, or vice versa; adjust cooking times accordingly. You can use vegetable broth or chicken broth if you don’t have beef broth on hand, or even use bouillon cubes diluted in water. For potatoes, red or Yukon Gold potatoes are great alternatives to Russets. Enhance the flavor further with a pinch of smoked paprika or a dash of red pepper flakes for a subtle kick.
Equipment
You only need a few basic kitchen tools to make this comforting ground beef vegetable soup.
- A large Dutch oven or stockpot is essential for cooking everything in one pot.
- A sharp knife and cutting board are needed for chopping vegetables.
- Measuring cups and spoons ensure precise ingredient amounts.
- A wooden spoon or spatula helps with stirring and browning.
Instructions
Follow these easy steps to prepare your delicious Ground Beef Vegetable Soup. This recipe is designed to be straightforward, even for beginners, ensuring a perfect result every time.
- In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced white onion, ground beef, minced garlic, sliced carrots, and diced celery to the pot. Cook, stirring occasionally, until the ground beef is completely browned and no pink remains.
- Discover how draining grease from ground beef can significantly reduce fat and calorie content. Once the meat is browned, carefully drain any excess fat from the pot. This step ensures your soup isn’t overly greasy and keeps it lighter.
- Stir the tomato paste into the cooked meat and vegetable mixture. Cook for 1-2 minutes, stirring constantly, allowing the tomato paste to deepen in color and flavor.
- Add the chopped Russet potatoes, beef broth, fire-roasted diced tomatoes (undrained), Worcestershire sauce, and bay leaf to the pot. Give everything a good stir to combine.
- Bring the soup to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 10 minutes. This allows the potatoes to begin softening.
- Stir in the frozen mixed vegetables, Italian seasoning, and salt and black pepper to taste. Continue to simmer, uncovered, for an additional 15-20 minutes, or until the potatoes are fork-tender and the vegetables are cooked through.
- Before serving, remember to carefully remove and discard the bay leaf.
- Ladle the hot Ground Beef Vegetable Soup into bowls. Garnish generously with fresh chopped parsley. Serve immediately with a side of crusty bread.
Pro Tips & Troubleshooting
Achieving a perfect bowl of this savory ground beef vegetable soup is simple with a few smart techniques. Always brown your ground beef thoroughly to develop rich, complex flavors. Don’t skip draining the fat; it prevents the soup from becoming oily and heavy. Taste and adjust your seasonings throughout the cooking process, especially before serving, to ensure balanced flavors. If your broth needs thickening, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred in during the final simmer works wonders. Chop all ingredients uniformly for even cooking and a consistent texture. If your soup tastes a little flat, a splash of red wine vinegar or lemon juice at the end can brighten the flavors.
Serving, Storage & Variations
Serving Suggestions
This hearty ground beef vegetable soup is a meal in itself, but it truly shines when paired with a few simple accompaniments. Serve it alongside warm, crusty bread like a rustic sourdough or a classic French baguette for dipping. A light, fresh green salad makes a wonderful complement, balancing the richness of the soup. For an extra comforting meal, offer grilled cheese sandwiches on the side. You can also customize individual bowls with a dollop of sour cream or a sprinkle of shredded cheddar cheese for added creaminess and flavor.
Storage
Leftovers of this delicious ground beef vegetable soup are fantastic and often taste even better the next day as the flavors meld. Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, this soup freezes beautifully. Once cooled, pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It will keep in the freezer for up to 3 months. Thaw frozen soup overnight in the refrigerator, then reheat gently on the stovetop or in the microwave until warmed through.
Variations
Get creative with your Ground Beef Vegetable Soup by trying these delicious twists. For a heartier meal, add small pasta shapes like elbow macaroni or ditalini during the last 10 minutes of simmering. Introduce different beans such as kidney beans, cannellini beans, or black beans for extra protein and fiber. If you like a little heat, spice it up with a teaspoon of chili powder or a dash of smoked paprika. Stir in fresh spinach or chopped kale during the last few minutes of cooking until wilted for added greens. For a rich, creamy version, stir in a splash of heavy cream or a dollop of cream cheese right before serving.
Nutrition
Eating vegetable-rich soups can offer numerous health benefits, as they provide essential vitamins, minerals, and fiber. This Ground Beef Vegetable Soup is a wholesome meal, rich in vegetables and lean protein. The estimated nutritional values below provide a general idea per serving, but actual values may vary depending on specific ingredients and portion sizes. Enjoy this nutrient-dense and satisfying dish as part of a balanced diet.
| Nutrient | Value |
|---|---|
| Serving Size | 1.5 cups |
| Calories | 235 kcal |
| Carbohydrate Content | 22 g |
| Protein Content | 14 g |
| Fat Content | 10 g |
| Saturated Fat Content | 4 g |
| Trans Fat Content | 1 g |
| Cholesterol Content | 32 mg |
| Sodium Content | 1180 mg |
| Fiber Content | 4 g |
| Sugar Content | 4 g |
| Unsaturated Fat Content | 4.5 g |
FAQ
- Can Ground Beef Vegetable Soup be made in a slow cooker?
Yes, you can absolutely use a slow cooker! Brown the ground beef and aromatics first, then combine all ingredients in the slow cooker and cook on low for 5-6 hours or high for 2-3 hours.
- How do I thicken the broth?
The potatoes naturally release starch and help thicken the soup as they cook. For extra thickness, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, then stir it into the simmering soup during the last 5 minutes of cooking.
- Can I use ground chicken or turkey?
Yes, ground chicken or turkey are suitable low-fat substitutes for beef in this recipe. Just be aware that the overall flavor of the soup may be slightly different, so you might want to adjust seasonings to your taste.
- What if my soup is too salty?
If your soup turns out too salty, you can add more chopped potatoes or a bit more water or unsalted broth to dilute it. A squeeze of fresh lemon juice can also help balance out the saltiness.
Conclusion
This Hearty & Easy Ground Beef Vegetable Soup is a true culinary gem, offering incredible flavor with minimal effort. Its versatility, budget-friendly nature, and one-pot convenience make it an ideal choice for busy parents and beginner cooks alike. Don’t hesitate to make this comforting, wholesome meal a staple in your kitchen. Whip up a batch of this delicious, savory soup tonight and enjoy a truly satisfying dinner!
Hearty & Easy Ground Beef Vegetable Soup
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion, ground beef, minced garlic, sliced carrots, and diced celery, cooking until the beef is no longer pink. Drain any excess fat from the pot.
- Stir in the tomato paste and cook for 1-2 minutes, ensuring it is well incorporated with the meat mixture.
- Add the chopped Russet potatoes, beef broth, fire-roasted diced tomatoes, Worcestershire sauce, and bay leaf to the pot.
- Bring the soup to a gentle simmer, then cover the pot and cook for 10 minutes.
- Stir in the frozen mixed vegetables, Italian seasoning, salt, and black pepper. Continue to simmer, uncovered, for another 15-20 minutes, or until the potatoes are tender.
- Before serving, stir in the fresh chopped parsley.