Description
This Easy Ground Beef Vegetable Soup is a quick and comforting dish perfect for busy weeknights. Ready in just 30 minutes, it’s hearty, flavorful, and filled with nutritious vegetables.
Ingredients
- 2 tablespoons olive oil (or vegetable oil)
- 1 medium white onion, diced (yellow onion can be substituted)
- 1 pound ground beef (90/10, or use ground turkey or chicken)
- 2 cloves garlic, minced (or garlic powder)
- 4 cups beef broth (low-sodium, or vegetable broth)
- 2 medium carrots, sliced (or parsnips)
- 2 stalks celery, chopped (or green bell pepper)
- 2 medium russet potatoes, diced (Yukon golds for creamier texture)
- 1 can fire roasted diced tomatoes (or regular diced tomatoes)
- 2 cups frozen mixed vegetables (or fresh)
- 2 tablespoons Worcestershire sauce (or soy sauce)
- 1 bay leaf
- 1 tablespoon Italian seasoning (or fresh herbs)
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped (or chives)
Instructions
1. In a large Dutch oven, heat olive oil over medium heat. Add diced onion, ground beef, minced garlic, sliced carrots, and diced celery. Cook for about 5–7 minutes until beef is browned and vegetables are softened.
2. Stir in tomato paste, mixing thoroughly, and cook for 1–2 minutes.
3. Add chopped potatoes, beef broth, diced tomatoes, Worcestershire sauce, bay leaf, and Italian seasoning. Bring to a boil, then reduce heat and simmer for about 10 minutes.
4. Add frozen mixed vegetables and salt and pepper to taste. Simmer uncovered for another 15–20 minutes.
5. Remove bay leaf and ladle soup into bowls. Garnish with parsley.
Notes
This soup is versatile — substitute vegetables and proteins to fit your preference.
For a vegetarian version, omit the beef and use vegetable broth with beans.
To save time, use pre-chopped frozen veggies or leftover roasted vegetables.
Great for meal prep — leftovers taste even better the next day.
Serve with crusty bread or a simple green salad for a complete meal.