Some nights you need food that feels like a hug—simple, honest, and dependable. This ground beef vegetable soup does exactly that: it’s the kind of bowl that warms your hands and quiets the kind of day that left you spinning. You don’t need fancy ingredients or hours of babysitting; just a few pantry staples, a sturdy pot, and fifteen spare minutes to set things in motion.
If you prefer poultry-based soups, the Creamy Chicken Noodle Soup is a comforting alternative that’s gentle on the palate.
Why you’ll love this soup
If you’re juggling work, kids, or the mythical clean kitchen, this recipe is your new best friend. It’s hearty enough to stand alone as a weeknight dinner, behaves well in the fridge for several days, and freezes beautifully. Plus, it stretches a humble pound of ground beef into a comforting meal for the whole family.
If you’re in the mood for another cozy bowl, try the Loaded Baked Potato Soup for a richer, creamier option.
Ingredients
- 1 lb (450 g) ground beef (80/20 or leaner if you prefer)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium russet potato, peeled and diced (optional for extra heft)
- 1 cup frozen green beans (or 1 cup fresh, cut into 1″ pieces)
- 1 cup frozen corn (or canned, drained)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups beef or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste (start with 1 teaspoon salt)
- 2 tablespoons tomato paste (optional, for deeper flavor)
- 2 tablespoons chopped fresh parsley, for finishing
How to Make Ground Beef Vegetable Soup
Time needed: 1 hour
Follow these steps and you’ll have a rich, veggie-packed soup on the table in about an hour. Don’t worry if you glance away—this is forgiving food. I’ll also drop tips as we go so you avoid the little missteps that slow you down.
- Brown the beef
Heat a large Dutch oven or heavy pot over medium-high heat and add 1 tablespoon olive oil.
Add the ground beef, breaking it up with a spatula. Cook until browned and no pink remains, about 6–8 minutes.
Season with a pinch of salt and pepper. If there’s excess fat, drain most of it, leaving a tablespoon for flavor. - Build the flavor base
Add the remaining tablespoon olive oil if the pot looks dry. Toss in the diced onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
Add the garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook another minute—this adds a subtle richness. - Simmer the soup
Pour in the diced tomatoes with their juices and the broth. Add the potatoes (if using), thyme, oregano, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
Stir in the green beans and corn and simmer 5–7 more minutes. Taste and adjust seasoning with salt and pepper.
Remove the bay leaf, stir in chopped parsley, and ladle into bowls.
Quick tips
- If you like a thicker broth, mash a few potato chunks against the side of the pot and stir—instant body without extra thickeners.
- Low on time? Use pre-diced mirepoix (onion, carrot, celery) and frozen vegetables to cut prep to 5–10 minutes.
- If you ever have extra ground beef, the Ground Beef and Potatoes Casserole is another great comfort-food option to rotate into your week.
FAQs
Yes. Ground turkey or chicken work fine; just brown and drain as you would beef. Because they’re leaner, consider adding a splash of oil or a small pat of butter for extra mouthfeel.
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth if it seems thick. This soup also freezes well—leave a little headspace in the container for expansion.
Absolutely. Brown the meat and sauté the veggies first for best flavor, then combine everything in the slow cooker and cook on low for 6–7 hours. For Instant Pot, use the sauté function, then pressure cook for 8 minutes with a quick release.
Crusty bread, grilled cheese, or a simple green salad are perfect. If you’re in the mood for another cozy bowl, try a creamy potato or chicken noodle soup for variety.
Conclusion
This ground beef vegetable soup is one of those recipes you’ll return to because it’s forgiving, flavorful, and downright comforting. It’s easy to customize, feeds a crowd, and fits into meal prep just as happily as it does a slow Sunday dinner. If you ever find yourself with leftover roast beef or extra veggies, toss them in—this soup is all about turning small bits into big comfort.
Before you go, if you love soup as much as I do, you might enjoy exploring other hearty bowls or casseroles to rotate through your week. Leftover ground beef from this soup also pairs beautifully in a quick skillet meal like Creamy Beef and Garlic Butter Pasta.
Happy cooking—and may your soup pot always simmer with comfort.
Ground Beef Vegetable Soup
Ingredients
Main
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 1 medium russet potato peeled and diced (optional)
- 1 cup frozen green beans
- 1 cup frozen corn
- 14.5 oz diced tomatoes (with juices)
- 6 cups beef broth or vegetable broth
Seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 2 tbsp tomato paste optional
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium-high heat with 1 tablespoon olive oil. Add the ground beef, break it up, and cook until browned, about 6–8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot for flavor.
- Add remaining olive oil, then onion, carrots, and celery. Sauté until onions are translucent, about 5 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.
- Add diced tomatoes with juices, broth, potatoes (if using), thyme, oregano, and bay leaf. Bring to a boil, then reduce to a simmer for about 20 minutes until vegetables are tender.
- Stir in green beans and corn; simmer 5–7 more minutes. Taste and season with salt and pepper. Remove bay leaf and stir in parsley before serving.
Notes
- For a thicker soup, mash a few cooked potato pieces against the pot side and stir.
- Substitute ground turkey or chicken if you prefer; add a little extra oil to compensate for lower fat.
- This soup freezes well—cool completely and freeze up to 3 months.
- Use frozen vegetables to save time and reduce prep.
