When cold weather hits, nothing warms you up better than a hearty bowl of homemade soup. This delicious ground beef vegetable soup comes together in just 50 minutes using simple ingredients you likely already have in your pantry.
Packed with nutritious vegetables and savory ground beef, it’s a complete meal that satisfies the whole family without breaking the bank. Best of all, this one-pot wonder practically cooks itself once you’ve done the prep work!
Why You’ll Love This Soup
Several key factors make this soup recipe stand out from others. First, it uses budget-friendly ingredients that stretch to make 10 generous servings. Second, the cooking method couldn’t be simpler – just brown, simmer and serve. Finally, the flavor combination creates a well-balanced dish that pleases both kids and adults.
Nutrient-Packed Meal
Unlike many soups that leave you hungry an hour later, this recipe packs serious staying power. The combination of protein-rich ground beef and fiber-filled vegetables creates a nutritionally complete meal. Each spoonful delivers vitamins from the carrots, celery and mixed vegetables along with satisfying potatoes.
Weeknight Dinner Savior
Busy home cooks appreciate recipes that deliver maximum flavor with minimal effort. After browning the meat and vegetables, you simply let the pot simmer while you tackle other tasks. The hands-off cooking time makes this soup perfect for hectic evenings when you need dinner ready fast.
Recipe
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Best Ground Beef Vegetable Soup
- Total Time: 50 min
- Yield: 10 servings 1x
Description
Hearty ground beef vegetable soup packed with nutritious ingredients – ready in just 50 minutes!
Ingredients
- 1 teaspoon Olive Oil (5 ml)
- 1 White Onion, diced
- 1 Pound Ground Beef (90/10) (450 g)
- 2 Cloves Garlic, minced
- 1 Cup Carrots, sliced (125 g)
- 1 Cup Celery, diced (100 g)
- 1 Tablespoon Tomato Paste (8 g)
- 2 medium Russet Potatoes, peeled and chopped (300 g)
- 8 Cups Beef Broth (2 L)
- 28 oz Fire Roasted Diced Tomatoes (794 g)
- 1 Tablespoon Soy Sauce (use as substitute) (15 ml)
- 1 Bay Leaf
- 3 Cups Frozen Mixed Vegetables (400 g)
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- Black Pepper to taste
- ¼ Cup Fresh Parsley, chopped (15 g)
Instructions
- In a large Dutch oven over medium heat, add oil. Add onion, ground beef, garlic, carrots and celery then cook until meat browns. Drain fat.
- Stir in tomato paste and cook 1 minute until well incorporated.
- Add potatoes, broth, tomatoes, soy sauce and bay leaf. Cover and simmer 10 minutes.
- Stir in frozen vegetables, Italian seasoning, salt and pepper. Simmer 15-20 minutes until potatoes become tender.
- Remove bay leaf. Stir in parsley and serve.
Notes
- For richer flavor, refrigerate overnight before serving.
- Freezes well up to 3 months in airtight containers.
- Top with grated Parmesan cheese if desired.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 235 kcal
- Sugar: 4 g
- Sodium: 1180 mg
- Fat: 10 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 14 g
Ingredients and Substitutions
This flexible recipe adapts well to what you have available. Below are the key components and possible swaps:
Base Components
- Ground beef: Use 90/10 lean beef for best flavor without excess grease
- Onion and garlic: Essential aromatic base for depth of flavor
- Carrots and celery: Classic soup vegetables that add sweetness and texture
Liquid Elements
- Beef broth: Use low-sodium if watching salt intake
- Diced tomatoes: Fire-roasted variety adds smoky depth
- Soy sauce: Adds umami richness (replaces Worcestershire)
How to Make Vegetable Beef Soup
Follow these simple steps for perfect results every time:
Step 1: Brown the Meat and Vegetables
Heat oil in a large Dutch oven over medium heat. Add onion, ground beef, garlic, carrots and celery. Cook until meat loses its pink color, breaking it into small pieces. Drain excess fat using a colander.
Step 2: Build Flavor Foundation
Return mixture to pot and stir in tomato paste until fully incorporated. This concentrates flavors and creates a rich base for your soup. For extra depth, try cooking the paste for 2 minutes until it darkens slightly.
Step 3: Simmer to Perfection
Add potatoes, broth, tomatoes, soy sauce and bay leaf. Cover and simmer for 10 minutes to soften potatoes. Stir in frozen vegetables, Italian seasoning, salt and pepper. Continue cooking 15-20 minutes until potatoes become tender when pierced with a fork.
Pro Tips for Success
- Use a potato masher to gently crush some potatoes against the pot – this naturally thickens the broth
- Always taste and adjust seasonings after adding the frozen vegetables since they often contain salt
- For deeper flavor, refrigerate your soup overnight before serving
Flavor Variations
Customize this versatile recipe to suit your preferences:
Vegetarian Option
Replace ground beef with two cans of rinsed kidney beans. Use vegetable broth instead of beef broth. You’ll still get plenty of protein and a hearty texture. For extra substance, try adding cooked quinoa during the last 5 minutes of simmering.
Global Twists
- Tex-Mex: Add 1 tablespoon chili powder and replace mixed vegetables with corn and black beans
- Italian: Stir in 1/4 cup pesto after cooking and use white beans instead of potatoes
- Asian: Swap soy sauce for teriyaki and add bok choy with the frozen vegetables
Serving Suggestions
While this soup stands perfectly on its own, these accompaniments make it extra special:
- Warm crusty bread for dipping – try our amazing French toast casserole for a sweet contrast
- Simple green salad with vinaigrette dressing
- Fresh herbs like thyme or basil sprinkled on top
- For a fun twist, pair with crispy taquitos as a starter
Storage and Freezing Instructions
This soup keeps beautifully for busy weeks ahead. To store leftovers:
- Refrigerate in airtight containers for up to 5 days
- Freeze individual portions for up to 3 months – leaves perfect headspace for expansion
- Thaw frozen soup overnight in refrigerator before reheating
When reheating, add a splash of broth or water to adjust consistency as needed. The flavor actually improves after a day or two. Consider making a double batch to freeze.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 235 | 10 g | 22 g | 14 g | 4 g | 4 g | 1180 mg |
FAQs About Ground Beef Vegetable Soup
Can I use fresh vegetables instead of frozen?
Absolutely! Use 3 cups of chopped fresh vegetables like green beans, corn and peas instead of frozen. Adjust cooking time as needed since fresh vegetables might require longer simmering.
What’s the best way to thicken the soup?
For thicker consistency without adding calories, mash about a quarter of the potatoes against the pot side. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes of cooking.
Is this soup suitable for meal prep?
This recipe works brilliantly for meal prep. The flavors develop beautifully over time when stored properly. Just freeze in individual containers for ready-made lunches. Try pairing with our delicious veggie fried rice for weekly meal variety.
Final Thoughts
This ground beef vegetable soup delivers everything you want in a family-friendly meal: nutritious ingredients, budget-conscious portions and comforting flavors.
The simple preparation means you can enjoy homemade soup even on busy weeknights. Whether you follow the recipe exactly or try one of the tasty variations, this satisfying soup will become a regular in your dinner rotation.
