Hearty Ground Beef Vegetable Soup

Description

Hearty Ground Beef Vegetable Soup is a comforting one-pot meal loaded with tender potatoes, sweet corn, green peas, green beans, carrots, tomatoes, onions, and savory ground beef. Everything simmers together in a rich tomato-based broth until the vegetables are tender and the flavors come together beautifully. This classic-style vegetable soup is filling enough to serve as a complete dinner while still being simple and budget-friendly. It is especially delicious on chilly evenings and makes a wonderful make-ahead meal because the flavor becomes even better after resting. Serve it with warm crusty bread, cornbread, crackers, or a simple side salad for a satisfying family meal.

Ingredients For the Beef

1 pound lean ground beef
1 tablespoon olive oil, if needed
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon smoked paprika

For the Vegetables

3 medium potatoes, peeled and cut into bite-sized cubes
2 carrots, peeled and sliced
2 celery stalks, sliced
1 cup frozen or fresh green beans, cut into small pieces
1 cup frozen peas
1 cup corn kernels, frozen or fresh
1 can diced tomatoes, 14.5 ounces

For the Broth

4 cups beef broth
2 cups water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
1 bay leaf

For Finishing

2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste

Step-by-Step Instructions

1. Heat a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon as it browns.
2. Once the beef is fully browned, carefully drain excess grease if necessary. Leave a small amount behind for flavor, but remove excess fat so the soup does not become greasy.
3. Add the diced onion and celery to the pot. Cook for approximately 3–4 minutes, stirring occasionally, until the onion begins to soften.
4. Add the minced garlic, salt, black pepper, Italian seasoning, smoked paprika, onion powder, and garlic powder. Stir for about 30 seconds, allowing the garlic and spices to become fragrant.
5. Add the tomato paste and stir it into the beef and vegetables. Cook for another minute. This helps deepen the tomato flavor.
6. Pour in the beef broth and water, scraping the bottom of the pot gently to release any flavorful browned bits.
7. Add the diced tomatoes, potatoes, carrots, green beans, Worcestershire sauce, dried parsley, and bay leaf. Stir everything together.
8. Bring the soup to a gentle boil. Once bubbling, reduce the heat to low or medium-low and cover the pot partially with a lid.
9. Simmer for approximately 25–30 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.
10. Add the peas and corn during the final 8–10 minutes of cooking. This keeps them tender while helping preserve their color and texture.
11. Remove the bay leaf and taste the broth. Add additional salt or black pepper if needed.
12. If you prefer a thicker soup, continue simmering uncovered for another 5–10 minutes. For a thinner consistency, add a little extra beef broth or water.
13. Turn off the heat and stir in the fresh parsley. Let the soup rest for approximately 5 minutes before serving.
14. Ladle the hot soup into bowls and garnish with additional parsley and freshly cracked black pepper.
15. Serve with warm bread, cornbread, crackers, or a simple green salad.

Tips & Notes

Use lean ground beef to keep the soup hearty without making the broth overly greasy. Ground turkey or chicken can also be substituted if desired, although the flavor will be lighter.
Cut the potatoes, carrots, and other vegetables into similar-sized pieces so they cook evenly. Very large pieces may remain firm while smaller pieces become overly soft.
Fresh, frozen, or canned vegetables can be used depending on what you have available. Frozen peas and corn are especially convenient because they can be added directly to the pot.
For a richer broth, use beef stock instead of water. A small amount of Worcestershire sauce also adds wonderful savory depth.
If you like a slightly spicy soup, add a pinch of red pepper flakes or a little cayenne pepper.
For a thicker consistency, mash a few cooked potato pieces against the side of the pot and stir them back into the broth.
The soup is excellent for meal prep. Store cooled leftovers in airtight containers in the refrigerator for up to 4 days.
To freeze, cool the soup completely and transfer it to freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave until steaming hot throughout. Add a splash of broth or water if the soup thickens during storage.

Q&A

Can I use frozen vegetables?
Yes. Frozen peas, corn, green beans, carrots, or mixed vegetables work very well. Add delicate vegetables toward the end so they do not become mushy.
Can I make this soup ahead of time?
Absolutely. It can be prepared a day ahead and refrigerated. The flavors often become even more developed after resting overnight.
Can I use another type of meat?
Yes. Ground turkey, ground chicken, or lean ground pork can be substituted for ground beef. Adjust the seasoning according to the meat used.
How can I make the soup thicker?
Simmer it uncovered for several additional minutes, or mash some of the cooked potatoes directly into the broth.
Can I add more vegetables?
Yes. Zucchini, cabbage, mushrooms, spinach, bell peppers, or additional carrots can all be added.
What should I serve with vegetable beef soup?
Crusty bread, garlic bread, cornbread, dinner rolls, crackers, or a fresh green salad make excellent side dishes.
Can I freeze the leftovers?
Yes. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat thoroughly.

Servings

This recipe makes approximately 6 servings.

Nutrition

Approximate nutrition per serving: 365 calories, 27g protein, 39g carbohydrates, 13g fat, 7g fiber, 9g sugar, and 780mg sodium. Nutrition values are estimates and may vary depending on the ground beef, broth, vegetables, and specific ingredient brands used.