When life gets a little too busy (and let’s be honest, when is it not?), this Ground Beef Vegetable Soup Recipe comes to the rescue like a warm hug in a bowl. It’s hearty, wholesome, and packed with simple ingredients that make your kitchen smell absolutely irresistible.
As a mom of three growing kiddos, I’ve learned the art of quick, nourishing dinners that don’t require fancy ingredients or hours of simmering. This recipe is one of my weeknight go-tos — it’s satisfying, freezer-friendly, and tastes even better the next day.
Table of Contents
Why You’ll Love This Ground Beef Vegetable Soup Recipe
- Quick & Cozy: On the table in under an hour — perfect for busy weeknights.
- Healthy Comfort Food: Lean ground beef, colorful veggies, and a rich tomato broth keep things hearty but balanced.
- Family-Approved: Even my picky eater gives it a thumbs-up (and that’s saying something!).
- Make-Ahead Friendly: It tastes even better reheated, making it perfect for meal prep.
- Simple Pantry Ingredients: No special store runs — just what you’ve already got on hand.
If you love easy one-pot meals like my Cabbage Roll Soup Recipe or Crockpot Vegetable Beef Soup, you’ll adore this one too.
What Does Ground Beef Vegetable Soup Taste Like?
Imagine a blend of tender beef, sweet carrots, earthy potatoes, and the tangy warmth of tomatoes — all simmered into a rich, homey broth. It’s savory but bright, with the Italian seasoning giving it just the right lift.
It’s one of those soups that somehow tastes like it’s been cooking all day… even though it only takes about 50 minutes from start to finish.
Ingredients for Ground Beef Vegetable Soup Recipe
Here’s what you’ll need to make this soul-soothing classic:
- 1 tablespoon olive oil – to start everything sizzling.
- 1 lb. lean ground beef – 90% lean works best; you get all the flavor, less grease.
- 1 medium onion, diced – adds depth and sweetness.
- 2 cloves garlic, minced – because no soup should be without it.
- 3 carrots, sliced – bring sweetness and color.
- 2 celery stalks, sliced – adds a light crunch and savory balance.
- 2 medium potatoes, diced – make the soup hearty and filling.
- 1 teaspoon Italian seasoning – for that herby goodness.
- 1 bay leaf – subtle, but worth it.
- 4 cups beef broth – or vegetable broth if you want a lighter version.
- 1 (15 oz) can diced tomatoes (with juice) – adds brightness and body.
- 1 (10.5 oz) can condensed tomato soup – makes the broth luxuriously thick.
- 3 tablespoons tomato paste – for a rich tomato base.
- 1 tablespoon Worcestershire sauce – adds that “something special” depth (use halal-certified).
- 1 (14.5 oz) can cut green beans – a splash of green for balance.
- 1 (15.25 oz) can corn, drained – adds color and sweetness.
- Salt and pepper to taste – always to your liking.
Pro Tip: You can toss in extra veggies like peas, zucchini, or even cabbage if your fridge needs a clean-out day.
Instructions for Ground Beef Vegetable Soup Recipe
Making this Ground Beef Vegetable Soup Recipe is one of those experiences that fills both your kitchen and your heart. From that first sizzle of beef hitting the pan to the final simmer of fragrant broth, every step is simple — but the result tastes like you spent all day nurturing it.
Here’s exactly how to do it, step by step:
Step 1: Sauté the Aromatics and Brown the Beef
Start by heating 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. When the oil shimmers, add your 1 pound of lean ground beef, along with diced onion and minced garlic.
Let the mixture cook for about 5 to 7 minutes, breaking up the beef with a wooden spoon as it browns. You’ll know it’s ready when the meat turns deep brown and the onions are translucent.
Jessica’s Tip: If there’s excess grease, go ahead and drain it off. You want a rich broth, not an oily one.
At this point, the smell alone might have your family wandering into the kitchen asking, “What’s for dinner?”
If you love this kind of cozy, flavorful base, you might also enjoy my Crockpot Vegetable Beef Soup, which starts the same way — just in slow-cooker fashion!
Step 2: Add Fresh Vegetables for Flavor and Color
Next, stir in the sliced carrots and celery. Cook them with the beef for about 6 to 8 minutes, until they start to soften and release their natural sweetness.
This step is important — those few extra minutes help build the deep, savory flavor that makes this Ground Beef Vegetable Soup Recipe so special.
The veggies might look a little tender but not fully cooked yet — that’s exactly what you want before adding the liquid.
Pro Tip: If you’re feeling adventurous, toss in some diced bell peppers or even a handful of shredded cabbage for extra texture. I sometimes add cabbage when I want a nod to my Cabbage Roll Soup Recipe.
Step 3: Layer in the Herbs and Seasonings
Once the veggies have softened slightly, add your Italian seasoning and bay leaf. Stir everything together and let it cook for about 1 minute to “wake up” the herbs.
This tiny step infuses the oil and beef with that cozy, herby aroma that makes this soup feel like home.
If you’ve ever made my Mediterranean Lemon Chicken Soup, you’ll know what I mean — seasoning the aromatics before adding the liquid is the secret to deep, layered flavor.
Step 4: Build the Hearty Soup Base
Now it’s time to add the good stuff. Toss in the diced potatoes, then pour in your beef broth, diced tomatoes (with their juice), condensed tomato soup, and tomato paste.
Stir in the Worcestershire sauce for that subtle tangy depth — just make sure to use a halal-certified brand if needed.
Once everything is in the pot, give it a good stir and bring the soup to a gentle boil.
Jessica’s Note: This is where the magic happens — all those humble ingredients start to blend into something that smells like comfort and nostalgia.
Step 5: Add the Veggies That Bring It to Life
Now add the green beans and corn. These not only bring a pop of color but also sweetness that balances the acidity of the tomatoes.
Once added, reduce the heat to low, cover the pot with a lid, and let your Ground Beef Vegetable Soup Recipe simmer for about 35 to 40 minutes.
Give it a stir every so often to keep things happy and evenly cooked. By the time you lift the lid, your kitchen will smell like your grandmother’s kitchen on a Sunday afternoon — rich, cozy, and downright inviting.
If you love hearty soups that fill your home with that same aroma, don’t miss my Slow Cooker Unstuffed Cabbage Rolls Recipe — it’s another one-pot wonder that delivers big comfort with minimal effort.
Step 6: Taste, Adjust, and Serve with Love
When your soup has finished simmering, fish out the bay leaf and give the broth a taste. Add salt and pepper to suit your family’s preferences.
If you like a thicker texture, you can mash a few of the potatoes gently with your spoon and stir them back in. If you prefer it a bit lighter, just add an extra splash of broth or water.
Jessica’s Serving Tip: I love serving this soup with a slice of crusty bread or warm cornbread for dipping. Sometimes, I’ll top it with freshly chopped parsley or even a sprinkle of Parmesan for a little extra richness.
And there you have it — a pot full of hearty, homemade goodness ready to share.
This Ground Beef Vegetable Soup Recipe isn’t just a meal — it’s a little act of care, served one ladle at a time. It’s the kind of dish that brings everyone back to the table, no matter how busy the day has been.
If you enjoy this kind of family-style comfort food, you’ll also love my Creamy Chicken Noodle Soup Recipe — another cozy favorite for cool evenings.
Final Step: Storing and Reheating
Once the soup has cooled slightly, ladle it into airtight containers. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
When reheating, do it gently over medium heat, adding a splash of broth if needed to loosen the texture. The flavors only get better with time, making it a great make-ahead option for busy weeks.
Tips and Tricks for Perfect Ground Beef Vegetable Soup
- Use Lean Beef: Less grease means cleaner flavor.
- Don’t Rush the Simmer: Those last 10 minutes of simmering bring everything together.
- Add Greens: Spinach or kale can sneak in extra nutrition.
- Freezer-Friendly: Store cooled soup in freezer-safe containers for up to 3 months.
- Double the Batch: It’s great for meal prep — future you will thank you!
Storage and Reheating Tips
Leftovers? Lucky you!
Store in an airtight container in the fridge for up to 4 days. To reheat, just warm it gently on the stove or microwave until hot.
It freezes beautifully — thaw overnight in the fridge before reheating.
FAQs
Can I make this in a slow cooker?
Absolutely! Brown the beef and onions first, then toss everything into your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Can I use ground turkey instead of beef?
Yes — it’ll be lighter but still delicious! Try my Ground Turkey Soup for a similar healthy twist.
What can I serve with this soup?
Warm bread, a simple salad, or even grilled cheese make perfect companions.
Conclusion
This Ground Beef Vegetable Soup Recipe isn’t just dinner — it’s comfort in a bowl, made with love, simplicity, and everyday ingredients. Whether you’re cooking for your family, meal-prepping for the week, or just craving something hearty, this recipe is one you’ll come back to again and again.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Ground Beef Vegetable Soup Recipe – The Best Weeknight Dinner Ever
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Dive into the rustic charm of our Ground Beef Vegetable Soup. A harmonious blend of lean ground beef, vibrant veggies, and a soul-satisfying broth, all coming together in under an hour. It’s the perfect pick-me-up for any day, offering both comfort and nourishment in each spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalk celery, sliced
- 2 medium potatoes, diced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 4 cups beef broth
- 1 (15 oz.) can diced tomatoes, with juice
- 1 (10.5 oz.) can condensed tomato soup
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 (14.5 oz.) can cut green beans
- 1 (15.25 oz.) can corn, drained
- Salt and pepper to taste
Instructions
1. Begin by heating olive oil in a dutch oven set over medium heat. Add the ground beef, onion, and garlic, cooking until the beef is thoroughly browned and crumbled.
2. Mix in the carrots and celery, sautéing them until they start to soften, for about 6 to 8 minutes.
3. Add a burst of flavor by stirring in the Italian seasoning and bay leaf, cooking them for an additional minute or two.
4. Next, add the potatoes, and then pour in the beef broth. Follow this with the diced tomatoes (along with their juice), tomato soup, tomato paste, and Worcestershire sauce.
5. Add the green beans and corn to the pot. Stir well, then bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 35 to 40 minutes, or until the vegetables are tender and flavors well-blended.
Notes
For a lower-carb version, omit the potatoes and corn and add more green beans or zucchini.
This soup keeps well—store leftovers in the fridge for up to 4 days or freeze in individual portions for up to 2 months.
Add a sprinkle of parmesan or serve with crusty bread for extra comfort.
