Ground Beef Vegetable Soup
A hearty, easy-to-make ground beef vegetable soup packed with vegetables and savory broth. Perfect for weeknights, meal prep, and freezing.
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.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 28gFat: 14gSaturated Fat: 4gSodium: 680mgSugar: 6g
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