Vegetable Soup with Ground Beef
A hearty, easy vegetable soup made with ground beef, mixed vegetables, and a savory broth. Flexible, freezer-friendly, and perfect for weeknights.
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.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 22gFat: 14gSaturated Fat: 5gSodium: 780mgSugar: 6g
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