There’s something deeply soothing about a steaming bowl of soup on a chilly evening — it feels like a hug in a bowl. This vegetable soup with ground beef is exactly that: humble ingredients, big flavor, and the kind of leftovers that make you smile the next day. If you’re juggling a busy week and still want a homemade meal, this recipe is for you. If you enjoy creamy textures, you might also like our Creamy Chicken Noodle Soup.
Why you’ll love this soup
It’s hearty without being heavy, flexible so you can use whatever vegetables are on hand, and quick enough to make on a weeknight. Ground beef adds savory depth and a bit of protein, while the vegetables keep the broth bright and satisfying. I make a double batch when I’m feeling ambitious — it freezes beautifully and tastes even better after a day in the fridge. If you like hearty bowls, try our Loaded Baked Potato Soup for another cozy option.
Ingredients
These are pantry-friendly amounts that serve about 6. Feel free to swap vegetables depending on season and preference.
- 1 lb (450 g) ground beef (80/20 or leaner, your choice)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced into coins
- 2 stalks celery, sliced
- 2 medium potatoes, peeled and diced (or 1 cup frozen pearl potatoes)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn (fresh, canned, or frozen)
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups beef or chicken broth
- 1 tablespoon tomato paste (optional, for depth)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups chopped kale or spinach (optional, stirred in at the end)
- Optional garnishes: chopped parsley, grated Parmesan, crusty bread
How to Make Vegetable Soup with Ground Beef
Read through the steps before starting — the timing’s forgiving, and you can customize as you go.
1. Brown the beef
Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until nicely browned and no pink remains, about 6–8 minutes. Drain excess fat if there’s a lot, leaving a little for flavor.
2. Sauté the aromatics
Add the olive oil if the pot is dry. Toss in the diced onion and cook until translucent, 4–5 minutes. Add the garlic and cook one minute more until fragrant. Stir in the tomato paste now if using, and let it darken for about 30 seconds to boost flavor.
3. Build the soup
Add the carrots, celery, and potatoes to the pot with the browned beef. Pour in the broth and the can of diced tomatoes (juice and all). Stir in thyme and bay leaf. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 15–20 minutes until the potatoes and carrots are just tender.
4. Add quick-cooking vegetables
Stir in the green beans and corn and simmer another 6–8 minutes. If you’re using greens like kale or spinach, add them in at the last 2–3 minutes so they wilt but keep their color. Taste and season with salt and pepper — sometimes a pinch of sugar balances the acidity of tomatoes if needed.
5. Finish and serve
Remove the bay leaf. Ladle into bowls and garnish with parsley or a sprinkle of Parmesan. Serve with crusty bread or a simple sandwich for a full meal.
Tips and Variations
- If you prefer a thicker soup, mash a cup of the potatoes against the side of the pot and stir — instant body without cream.
- Swap ground turkey or ground pork if that’s what you have. Each brings a slightly different flavor profile.
- Short on time? Use frozen mixed vegetables and add them in during the final 5–7 minutes.
- Make it spicy with a pinch of crushed red pepper flakes or a spoonful of harissa.
- A different way to use leftover beef is this Ground Beef and Potatoes Casserole.
FAQs
Can I make this in a slow cooker?
Yes — brown the beef first for the best flavor, then add everything to the slow cooker and cook on low for 6–7 hours or high for 3–4. Add delicate greens in the last 20–30 minutes.
How long does this soup keep?
Stored in an airtight container, it will keep in the refrigerator for 3–4 days. You can freeze portions for up to 3 months — thaw overnight in the fridge before reheating.
Can I use ground beef with higher fat content?
Yes, but you may want to drain excess fat after browning so the broth doesn’t become greasy. A little fat helps flavor, so don’t drain everything.
What if I don’t want tomatoes?
Omit the diced tomatoes and add an extra cup of broth plus a splash of vinegar or lemon juice at the end for brightness. You’ll still get a great, savory soup.
Conclusion
This vegetable soup with ground beef is one of those endlessly forgiving recipes that rewards small adjustments and leftovers. It’s cozy, economical, and genuinely comforting — perfect for busy evenings, meal prep, or when you need something that feels like home. Give it a go, tweak it to your taste, and keep a pot in the fridge for the week; you’ll be grateful on the second day when the flavors have had time to meld. Serve this soup with simple sides or pair it with Honey Garlic Chicken Bowls for heartier meals.
Enjoy, and don’t be surprised if this becomes one of your go-to weeknight meals — it certainly has for me.
Vegetable Soup with Ground Beef
Ingredients
For the Soup
- 1 lb ground beef
- 2 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 stalks celery sliced
- 2 medium potatoes peeled and diced
- 1 cup green beans cut into 1-inch pieces
- 1 cup corn fresh, canned, or frozen
- 14.5 oz diced tomatoes , undrained
- 6 cups beef broth or chicken broth
- 1 tbsp tomato paste optional
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups kale chopped or spinach optional
Optional Garnishes
- parsley Chopped
- Grated Parmesan
- Crusty bread
Instructions
- Heat a large pot over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary.
- Add olive oil if needed and sauté the diced onion until translucent, 4–5 minutes. Add minced garlic and cook 1 minute. Stir in tomato paste now if using and cook 30 seconds.
- Add carrots, celery, and potatoes to the pot. Pour in broth and diced tomatoes with their juices. Add thyme and bay leaf. Bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
- Stir in green beans and corn and simmer 6–8 minutes more. Add kale or spinach in the last 2–3 minutes to wilt. Season with salt and pepper to taste.
- Remove bay leaf, ladle soup into bowls, and garnish with parsley or Parmesan. Serve hot with crusty bread.
Notes
- To thicken the soup without cream, mash a cup of the cooked potatoes against the pot and stir.
- This soup freezes well; cool completely before transferring to freezer-safe containers.
- Use frozen mixed vegetables to save time and reduce prep.
