Vegetable Ground Beef Soup

This Vegetable Ground Beef Soup is one of my go-to recipes when I want something hearty, healthy, and comforting all in one pot. Packed with lean ground beef, tender vegetables, and a savory broth, it’s the kind of meal that warms me up from the inside out. Whether I’m meal prepping for the week or just need something cozy on a chilly day, this soup hits the spot every time.

Why You’ll Love This Recipe

There’s so much to love about this simple yet satisfying soup:

• It’s budget-friendly and made with pantry staples
• Comes together quickly, all in one pot
• Hearty enough for a full meal, thanks to the beef and veggies
• Great for leftovers and even better the next day
• Easily customizable with whatever vegetables I have on hand
• Freezer-friendly for easy meal planning

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 zucchini, diced (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste (optional, for richer flavor)
• 6 cups beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup green beans (fresh or frozen)
• 1 cup corn (fresh, frozen, or canned)
• Olive oil (optional, for sautéing)

Directions

1. Brown the Beef:
   I heat a large soup pot over medium-high heat, add the ground beef, and cook until browned. I break it apart with a spoon and season with salt and pepper. Once it’s cooked, I drain excess fat if needed.
2. Sauté the Aromatics:
   I add the diced onion and garlic to the pot with the beef and cook for 2–3 minutes until softened.
3. Add the Veggies:
   I stir in the carrots, celery, and potatoes, and cook for another 5 minutes to start softening them up.
4. Add Liquids and Seasoning:
   I pour in the beef broth, diced tomatoes (with juices), and tomato paste if using. Then I add the basil, oregano, and another pinch of salt and pepper. I bring it all to a gentle boil.
5. Simmer:
   I reduce the heat to low, cover, and let the soup simmer for 25–30 minutes, or until the potatoes and carrots are fork-tender.
6. Add Green Veggies:
   About 10 minutes before the soup is done, I stir in the green beans, corn, and zucchini (if using). I simmer uncovered until everything is cooked through.
7. Taste and Serve:
   I taste and adjust the seasoning if needed, then ladle the soup into bowls and serve hot.

Servings and timing

This recipe makes 6 hearty servings. Prep time is about 15 minutes, and cook time is around 30–35 minutes, so it’s ready in under 1 hour.

Variations

• Use ground turkey or chicken instead of beef for a lighter version
• Add pasta or rice to make it even more filling
• Use frozen mixed vegetables for a quick shortcut
• Toss in kale or spinach at the end for an extra dose of greens
• Make it spicy with a pinch of red pepper flakes or a splash of hot sauce

Storage/reheating

I store leftovers in the fridge for up to 4 days. This soup reheats beautifully on the stovetop or in the microwave. If I’m freezing it, I let it cool completely first, then store it in airtight containers or freezer bags for up to 3 months.

FAQs

Can I make this soup in a slow cooker?

Yes! I brown the beef first, then transfer everything to the slow cooker. I cook on low for 6–8 hours or high for 3–4 hours.

Do I need to use tomato paste?

No, but I like the richer flavor it adds. It’s totally optional.

What other vegetables can I use?

I use whatever I have—peas, mushrooms, bell peppers, or even cabbage all work well.

Can I make this soup gluten-free?

Yes, just make sure the beef broth and seasonings are certified gluten-free.

Can I double the recipe?

Absolutely. I just make sure to use a large enough pot or split it between two pots.

Conclusion

This Vegetable Ground Beef Soup is the definition of simple comfort food. It’s nourishing, filling, and flexible enough to adapt to whatever ingredients I have on hand. Whether I’m feeding a crowd or stocking the freezer, this soup delivers every time—one warm, satisfying spoonful at a time.

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