Hearty Ground Beef Vegetable Soup Recipe

Welcome to your new favorite comfort food: a delicious Ground Beef Vegetable Soup! This incredibly easy, flavorful, and hearty one-pot meal is exactly what you need for busy weeknights. Packed with wholesome ingredients and satisfying savory goodness. Incorporating a variety of vegetables into your diet is a cornerstone of healthy eating, as highlighted by The Nutrition Source from Harvard T.H. Chan School of Public Health. This simple recipe makes dinner a breeze. Get ready to enjoy a warm bowl that tastes like it simmered all day, but comes together in no time.

Why You’ll Love This Ground Beef Vegetable Soup

This comforting Ground Beef Vegetable Soup quickly becomes a family favorite for many reasons:

• It’s a quick and easy meal, perfect for busy schedules.
• The recipe uses budget-friendly pantry staples, saving you money.
• It delivers wholesome comfort food in every spoonful.
• You get a hearty blend of tender beef and colorful vegetables.
• One-pot preparation means minimal cleanup after dinner.
• It’s excellent for meal prep, as it reheats beautifully.
• This soup freezes well, providing convenient future meals.
• You can easily customize it with your favorite additions.

Ingredients

Gather these simple ingredients to create your warming soup:

• Wet Ingredients: 1 teaspoon Olive Oil, 8 cups Beef Broth, 28 oz Fire Roasted Diced Tomatoes, 1 Tablespoon Worcestershire Sauce
• Aromatics: 1 White Onion (diced), 2 Cloves Garlic (minced)
• Protein: 1 Pound Ground Beef (90/10 recommended)
• Fresh Vegetables: 1 Cup Carrots (sliced), 1 Cup Celery (diced)
• Starches: 2 Russet Potatoes (medium, peeled and chopped)
• Seasonings & Garnish: 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

You have flexibility with these ingredients! Use lean ground beef (90/10 or 85/15) for a less greasy soup, but drain any excess fat thoroughly. Feel free to substitute the ground beef with ground turkey or chicken for a lighter option. For the potatoes, Yukon Golds or red potatoes work well, or you can add a cup of small pasta like ditalini during the last 15 minutes of simmering. Boost the nutrition by adding more fresh or frozen vegetables like green beans, corn, peas, or spinach. If you’re out of beef broth, vegetable broth is a fine substitute, or dissolve bouillon cubes in water. Adjust the spices to your preference; a pinch of smoked paprika adds a lovely depth. Adding 1 tablespoon of tomato paste to the aromatics step deepens the flavor profile significantly. This makes for a more complex and flavorful Ground Beef Vegetable Soup.

Equipment

You only need a few basic kitchen tools for this recipe:

• A large Dutch oven or stockpot to cook the soup.
• A cutting board and sharp knife for prepping vegetables.
• Measuring cups and spoons for accurate ingredient amounts.
• A wooden spoon or spatula for stirring.
• A ladle for serving your delicious soup.

Instructions

Follow these easy steps to prepare your hearty Ground Beef Vegetable Soup:

1. Brown the Beef and Aromatics: Place a large Dutch oven or stockpot over medium heat. Add a drizzle of olive oil. Add the diced white onion, ground beef, minced garlic, sliced carrots, and diced celery. Cook, breaking up the beef with your spoon, until no pink remains in the meat and the vegetables begin to soften. Carefully drain any excess fat from the pot.
2. Add Tomato Paste: Stir in the tomato paste, cooking for another minute. This helps toast the paste, which deepens the flavor of the broth. Ensure it mixes well with the meat and vegetables.
3. Introduce Liquids and Spices: Add the chopped russet potatoes, beef broth, fire-roasted diced tomatoes, Worcestershire sauce, Italian seasoning, salt, pepper, and the bay leaf to the pot. Stir everything together gently to combine.
4. Simmer and Soften: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes. This allows the potatoes to start cooking and the flavors to meld.
5. Stir in Remaining Vegetables: Uncover the pot and stir in the frozen mixed vegetables. These cook quickly and add vibrant color and nutrition.
6. Continue Simmering: Continue simmering the soup, uncovered, for another 15-20 minutes. Cook until the potatoes and all vegetables are fork-tender. Taste the soup and adjust the salt and black pepper as needed to suit your preference.
7. Serve: Remove the bay leaf before serving. Ladle the hot Ground Beef Vegetable Soup into bowls. Garnish generously with fresh chopped parsley. Serve immediately with crusty sourdough bread for dipping. Enjoy your homemade, satisfying meal!

Pro Tips & Troubleshooting

• Enhance Flavor: Always drain the fat after browning the ground beef. This prevents a greasy soup and ensures a cleaner, richer flavor.
• Depth of Flavor: Allow the soup to simmer for the recommended time, or even a little longer if time permits. Longer simmering develops a richer, more complex broth.
• Seasoning: Taste your soup before serving and adjust the salt and pepper. Broth can vary in sodium, so season to your liking.
• Thickening Broth: The potatoes will naturally thicken the broth slightly as they cook. If you prefer a thicker consistency, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering soup during the last 5 minutes of cooking.
• Prevent Soggy Veggies: If adding delicate greens like spinach, stir them in during the last 5 minutes of simmering. They wilt quickly and maintain better texture.
• Even Cooking: Cut all your vegetables, especially the potatoes, into roughly the same size pieces. This ensures they cook evenly and become tender at the same time.
• Best Beef: Use lean ground beef (90/10 or 85/15) for the best results in this comforting Ground Beef Vegetable Soup. Opting for leaner beef can significantly impact the nutritional profile of your meal, as detailed in Verywell Fit’s guide to lean ground beef nutritional facts.

Serving, Storage & Variations

This versatile soup is fantastic as is, but also welcomes creative additions and pairings.

Serving Suggestions

• Serve steaming bowls of Ground Beef Vegetable Soup with warm, crusty bread or a baguette for dipping.
• Pair it with a light, fresh green salad dressed with a vinaigrette to balance the hearty flavors.
• Top individual servings with a sprinkle of shredded cheddar cheese, a dollop of sour cream, or a dash of hot sauce for an extra kick.

Storage

• Refrigerate: Cool any leftover soup completely, then transfer it to an airtight container. It keeps well in the refrigerator for up to 3-4 days.
• Freeze: This soup freezes beautifully! Allow the cooled soup to chill completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat soup on the stovetop over medium-low heat until warmed through, or microwave individual portions. Add a splash of broth or water if it seems too thick.

Variations

• Spice it Up: Add a pinch of red pepper flakes, a teaspoon of chili powder, or a dash of cayenne pepper for a spicier kick.
• Herb Options: Experiment with fresh or dried herbs like thyme, rosemary, or dried oregano to change the aromatic profile.
• Grain Boost: Stir in 1 cup of cooked rice or a small pasta shape (like ditalini or elbow macaroni) during the last 15 minutes of simmering for added heartiness.
• Lentil Addition: For extra protein and fiber, add half a cup of red lentils along with the broth. They cook down beautifully into the soup.
• Creamy Version: For a richer, creamier soup, stir in a splash of heavy cream or a swirl of full-fat coconut milk just before serving.

Nutrition Information

Enjoy this delicious and healthy Ground Beef Vegetable Soup!

Please note: Nutritional information is an estimate based on ingredients and preparation. Values may vary.

Frequently Asked Questions (FAQ)

• Can I make ground beef vegetable soup in a slow cooker?

  Yes, you certainly can! Brown the ground beef and aromatics on the stovetop first, then combine all ingredients in your ground beef vegetable soup in a slow cooker. Cook on low for 5-6 hours or on high for 2-3 hours until the vegetables are tender.

• How do I thicken the soup broth?

  The potatoes naturally release some starch, slightly thickening the broth. For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the simmering soup during the last 5 minutes of cooking.

• Can I use ground chicken or turkey instead of beef?

  Absolutely! Ground chicken or turkey are excellent, leaner alternatives to beef. Note that the flavor profile will be slightly different, but still very delicious and satisfying.

• What are the best vegetables to add to this soup?

  Classic mixed vegetables like corn, peas, and green beans are wonderful. You can also add chopped cabbage, zucchini, or fresh spinach for more variety.

• Is this soup healthy?

  This Ground Beef Vegetable Soup is packed with nutritious vegetables and lean protein. You can further enhance its healthfulness by using lower-sodium broth or adding more diverse vegetables.

Conclusion

This Hearty Ground Beef Vegetable Soup is a true kitchen hero, offering unparalleled ease and comforting flavors in one simple pot. It’s perfect for nourishing your family on any busy weeknight, providing wholesome ingredients and a deeply satisfying taste. Enjoy the versatility and deliciousness of this satisfying soup. Make this simple, yet incredibly flavorful meal tonight and savor every warm, delicious spoonful!

Hearty Ground Beef Vegetable Soup Recipe

A comforting and hearty ground beef vegetable soup packed with tender beef, a medley of vegetables, and rich broth, perfect for a warming meal.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 people

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

• Dutch oven

Method

 

Cooking Steps

1. In a large dutch oven, brown the onion, ground beef, garlic, carrots, and celery over medium heat until no pink remains, then drain any fat.
2. Stir in the tomato paste and cook until well mixed with the meat.
3. Add potatoes, beef broth, fire-roasted diced tomatoes, Worcestershire sauce, and bay leaf to the pot.
4. Cover and simmer for 10 minutes.
5. Stir in 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 warm, garnished with fresh chopped parsley and a side of crusty sourdough bread.

Notes

This soup is even better the next day and can be served with crusty sourdough bread and a sprinkle of fresh parsley for added freshness.