If you’re craving a comforting, hearty meal that’s loaded with fresh flavors and wholesome ingredients, you’re going to fall head over heels for this Ground Beef Vegetable Soup Recipe. It’s that perfect blend of savory ground beef, vibrant vegetables, and aromatic herbs that come together in a rich broth to warm your soul. Whether it’s a chilly evening or you just need a quick yet satisfying dinner, this soup ticks all the boxes for being nourishing, tasty, and downright cozy.
Ingredients You’ll Need
Getting this soup right is all about having the right combination of simple, fresh ingredients that each bring their own magic. From the rich, savory ground beef to the colorful mix of veggies, every element adds layers of texture, flavor, and heartiness that make this soup truly special.
- Ground beef (1 pound): Choose lean for less grease but plenty of flavor.
- Olive oil (1 tablespoon): Perfect for browning the beef and sautéing the veggies.
- Onion, diced (1 small): Adds sweet, aromatic depth to the broth.
- Garlic, minced (2 cloves): Brings a fragrant kick that livens up the soup.
- Carrots, sliced (3 medium): Give natural sweetness and a satisfying bite.
- Celery stalks, sliced (2): Adds subtle earthiness and texture contrast.
- Potato, diced (1 medium): For that creamy comfort and heartiness.
- Diced tomatoes, canned (14.5-ounce can with juice): Infuse acidity and vibrant color.
- Corn, canned and drained (15-ounce can): Adds bursts of sweetness and pop to each spoonful.
- Green beans (1 cup, fresh or frozen): Provide crunch and a fresh green element.
- Beef broth (6 cups): The rich, savory base that ties everything together.
- Dried basil (1 teaspoon): Introduces a fragrant herbal note.
- Dried oregano (1 teaspoon): Complements basil with a warm, slightly peppery flavor.
- Salt (½ teaspoon): Enhances all the natural flavors.
- Black pepper (½ teaspoon): Gives a gentle spice to balance the soup.
- Bay leaf (1 leaf): Imparts a subtle, deep aroma during simmering.
How to Make Ground Beef Vegetable Soup Recipe
Step 1: Brown the Ground Beef and Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the ground beef and cook it until it’s beautifully browned, breaking up the meat as it cooks to ensure even texture. Once browned, if there’s any excess grease, drain it to keep the soup from getting oily. Then, add diced onions and minced garlic and cook for 2 to 3 minutes, letting those wonderful aromas fill your kitchen as the onions soften.
Step 2: Add the Vegetables
Next, stir in the sliced carrots, celery, and diced potatoes. Cook these for about 5 minutes to start softening the vegetables, which helps meld their flavors into the broth later. This step ensures every vegetable has just the right texture—not too crunchy, not too mushy.
Step 3: Add Tomatoes, Corn, Green Beans, and Broth
Pour in the diced tomatoes (with their juice), drained corn, and green beans, then add the beef broth into the pot. This is where your soup starts coming together with all its colorful goodness and savory richness.
Step 4: Season and Simmer
Sprinkle in the dried basil, oregano, salt, and black pepper, then nestle the bay leaf into the pot. Stir everything well before bringing the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. This allows all the flavors to harmonize beautifully and the vegetables to become tender but still have a bit of bite. Remember to fish out the bay leaf before serving.
How to Serve Ground Beef Vegetable Soup Recipe
Garnishes
To elevate the Ground Beef Vegetable Soup Recipe, think about fresh herbs like chopped parsley or a sprinkle of grated Parmesan cheese. A little swirl of sour cream can add creaminess too. These touches brighten the flavors and add visual appeal, making every bowl feel like a warm hug.
Side Dishes
This soup shines wonderfully with crusty bread or homemade garlic toast. If you’re after something lighter, a simple green salad with a tangy vinaigrette cuts through the soup’s richness perfectly. For a heartier meal, serve with a side of buttery mashed potatoes or buttered noodles.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun, eat-with-your-hands experience. You can also ladle it over cooked rice or pasta to change up the texture. If you want a party trick, garnish each bowl with a crispy bacon crumble or a drizzle of chili oil for a spicy surprise.
Make Ahead and Storage
Storing Leftovers
This Ground Beef Vegetable Soup Recipe is a dream for leftovers because the flavors develop even more overnight. Store cooled soup in an airtight container in the refrigerator for up to 4 days, and you’ll have easy, ready-made comfort at your fingertips.
Freezing
If you want to stash some soup for later, this recipe freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months, making it an ideal meal prep option for busy days.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat until hot, stirring occasionally. Adding a splash of broth or water can help loosen the soup if it thickened during storage. If reheating from frozen, thaw overnight in the fridge for best results before warming.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works as a leaner alternative and still provides great protein and texture. Just brown it the same way, but be mindful it might cook a bit faster and has a milder flavor.
What other vegetables can I add to the soup?
Feel free to get creative! Peas, zucchini, spinach, or even diced bell peppers make wonderful additions. Just add softer veggies like spinach toward the very end of cooking to avoid overcooking.
Is this soup gluten-free?
Yes, this Ground Beef Vegetable Soup Recipe is naturally gluten-free as long as you use gluten-free beef broth and canned goods. Always double-check labels just to be safe.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the aromatics first, then add all ingredients to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
How can I make this soup heartier?
For a more filling meal, stir in cooked pasta or cooked rice toward the end of cooking. You could also add beans like kidney or cannellini beans for extra protein and texture.
Final Thoughts
You really can’t go wrong with this Ground Beef Vegetable Soup Recipe. It’s quick enough for a weeknight, comforting enough for a cold day, and wholesome enough to make you feel good inside and out. So grab your pot, gather those simple ingredients, and let this hearty soup become a beloved staple in your kitchen.
Print
Ground Beef Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Ground Beef Vegetable Soup is a comforting and nutritious one-pot meal perfect for any day. Packed with tender ground beef, fresh vegetables, and flavorful herbs, it’s a delicious and easy-to-make American classic that’s gluten-free and ideal for a wholesome dinner.
Ingredients
Meat and Oil
- 1 pound ground beef
- 1 tablespoon olive oil
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 cup green beans, fresh or frozen
Canned Goods
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can corn, drained
Liquids and Broth
- 6 cups beef broth
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary to keep the soup from being greasy.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the beef. Sauté for 2–3 minutes until the onion is softened and fragrant, building the soup’s base flavor.
- Add Vegetables: Stir in the sliced carrots, celery, and diced potato. Cook with the beef and aromatics for an additional 5 minutes to start softening the vegetables.
- Add Liquids and Herbs: Pour in the diced tomatoes with their juice, drained corn, green beans, and beef broth. Add dried basil, oregano, salt, pepper, and the bay leaf. Stir everything together to combine all the flavors.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes. This allows the vegetables to become tender and the flavors to meld perfectly.
- Finish and Serve: Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy a comforting meal that stores well and tastes even better the next day.
Notes
- This soup stores well and tastes even better the next day when the flavors have melded.
- You can substitute or add other vegetables such as peas, zucchini, or spinach to vary the flavors and textures.
- For a heartier version, stir in cooked pasta or rice at the end of cooking to bulk up the meal.
