Ground Beef Vegetable Soup Recipe

There’s nothing quite like a hearty, warming bowl of ground beef vegetable soup on a chilly evening. This is the kind of recipe that fills your kitchen with the irresistible aroma of simmering beef and vegetables, making everyone’s stomach start to rumble in anticipation. It’s loaded with ground beef, tender veggies, and a rich tomato-infused broth, creating a comforting meal that’s both filling and nutritious. Plus, this soup is perfect for batch cooking, so you can enjoy leftovers all week!

I first made this soup on a cold Sunday afternoon when I had a fridge full of veggies that needed to be used up. I tossed everything into a pot with some ground beef, and after a little tweaking, I had created a soup that my family couldn’t get enough of. Now, it’s become a staple in my meal rotation, especially in the colder months. The best part? It’s super adaptable. You can throw in just about any vegetable you have on hand, and it always turns out delicious.

this RECIPE

A bit of background on vegetable beef soup

Vegetable beef soup has been around for centuries, in one form or another, in kitchens across the world. From the classic beef and vegetable stews of Europe to the hearty beef soups in American diners, it’s a dish that has adapted to the ingredients and flavors of different regions. The version we’re making today has a hint of Italian flair, thanks to Italian seasoning, tomato paste, and Worcestershire sauce. These flavors meld beautifully with the ground beef and vegetables, creating a soup that’s rich, hearty, and full of depth.

Let’s talk ingredients: the stars of the show

• Lean ground beef: This is the backbone of the soup, giving it that rich, savory flavor. I recommend using lean ground beef to keep the soup lighter. You could also swap it for ground turkey for a leaner option.
• Vegetables: Carrots, celery, potatoes, green beans, and corn add texture, flavor, and color. They also pack in vitamins and fiber. Feel free to add other vegetables you have on hand—zucchini or peas would be great here too!
• Italian seasoning: This blend of herbs (like basil, oregano, and thyme) brings a subtle Mediterranean touch to the soup. If you don’t have Italian seasoning, try a mix of dried oregano and basil.
• Beef broth: This forms the base of the soup and adds a rich, beefy depth. Opt for low-sodium broth if you’re watching your salt intake.
• Tomatoes and tomato soup: Canned diced tomatoes, tomato soup, and a bit of tomato paste create a rich, tangy tomato broth. The condensed tomato soup adds a little sweetness and body.
• Worcestershire sauce: Just a dash of this adds an umami depth that really rounds out the flavor of the soup. If you don’t have it, a splash of soy sauce or even a bit of balsamic vinegar can work in a pinch.

Kitchen gear you’ll need for this soup

This soup is simple and doesn’t require much equipment, but a few tools will make the process easier.

• Dutch oven or large soup pot: A Dutch oven is ideal because it holds heat well and allows for even simmering. If you don’t have one, any large pot with a sturdy bottom will work.
• Wooden spoon: Perfect for breaking up the ground beef as it browns and stirring the soup as it cooks.
• Sharp knife and cutting board: For chopping up all the veggies! A good, sharp knife will make the prep work much faster and easier.
• Ladle: For serving up the soup into bowls. You don’t need a ladle, but it definitely makes life easier!

Step-by-step: How to make ground beef vegetable soup

1. Brown the ground beef: Start by heating your olive oil in a Dutch oven over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and crumbly, and the onion is softened. This should take about 5-7 minutes. If there’s any excess grease, you can drain it off, but leave a little bit for extra flavor.
2. Sauté the veggies: Next, add in the carrots and celery. These two take a bit longer to soften, so give them about 6-8 minutes of cooking time. Stir occasionally to make sure they don’t stick to the bottom.
3. Season it up: Add the Italian seasoning and bay leaf to the pot, stirring for a minute or two to let the flavors bloom. This step might seem small, but it makes a big difference—cooking the herbs briefly brings out their fragrance and flavor.
4. Build the soup base: Toss in the diced potatoes, then pour in the beef broth. Add the diced tomatoes (along with their juices), condensed tomato soup, tomato paste, and Worcestershire sauce. Stir everything together to combine.
5. Add the final veggies: Add the canned green beans and corn, giving it all a good stir. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 35-40 minutes. This lets all the flavors meld together and gives the vegetables time to become tender. Check occasionally and give it a stir to make sure nothing’s sticking.
6. Season and taste: Once the veggies are tender, season the soup with salt and pepper to taste. Be sure to taste first, as the tomato soup and broth add some salt already.

And that’s it! Ladle the soup into bowls and get ready for a warm, hearty meal.

Variations to make this soup your own

This ground beef vegetable soup is incredibly adaptable. Here are a few ideas to tweak it based on what you like or what you have on hand:

• Make it gluten-free: Double-check that your Worcestershire sauce and broth are gluten-free, and you’re all set. Most of the ingredients here are naturally gluten-free.
• Low-carb version: Skip the potatoes and replace them with diced zucchini or cauliflower florets. This still gives the soup a hearty feel but cuts down on the carbs.
• Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce for a bit of heat. I love a little spice in my soup on cold days!
• Vegetarian twist: Swap the ground beef for a plant-based protein like crumbled tofu or a meat substitute. Use vegetable broth instead of beef broth.
• Add more greens: Toss in a few handfuls of spinach or kale in the last 5 minutes of cooking. They’ll wilt into the soup and add extra nutrients.
• Herb variations: Try fresh herbs like parsley or basil added at the end for a bright, fresh flavor boost.

Serving and presentation ideas

This soup is hearty enough to stand alone as a meal, but it’s also great paired with crusty bread or a simple green salad. Ladle it into wide bowls, and if you’re feeling fancy, sprinkle a little chopped fresh parsley or grated Parmesan on top. You can also add a dash of black pepper for a bit of extra color and flavor. Serve it with a side of warm, buttered rolls, and you’ve got a dinner that’s sure to satisfy.

Beverage pairings

try serving this soup with a hot drink like a spiced apple cider or a cup of herbal tea. Chamomile or mint tea pairs wonderfully, as it’s light and refreshing alongside the rich flavors of the soup. Another option is a sparkling water with a slice of lemon or lime—simple, but it helps cleanse the palate between bites. If you’re craving something a little sweet, ginger ale adds a pleasant contrast to the savory flavors.

Storing and reheating tips

This soup stores beautifully, making it ideal for meal prep. Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through, or pop a bowl in the microwave for 2-3 minutes, stirring halfway.

For longer storage, you can freeze the soup for up to 3 months. I like to portion it out into individual containers, so I can easily grab a serving whenever I need it. Thaw it overnight in the fridge before reheating, or use the defrost setting on your microwave if you’re in a hurry.

Scaling the recipe for any crowd

This recipe serves about 6-8 people, but you can easily double it if you’re feeding a crowd (or want more leftovers). If you’re only cooking for one or two, halve the ingredients. When scaling up or down, keep an eye on the liquid levels and seasoning—sometimes it’s best to add a little more broth as you go if it seems too thick.

Troubleshooting tips

• Soup too thick? Just add a bit more beef broth or water to thin it out until it reaches your desired consistency.
• Too bland? A pinch of salt or an extra dash of Worcestershire sauce can bring out the flavors. Remember, seasoning can vary with canned ingredients, so always taste and adjust.
• Vegetables not tender? If your veggies aren’t soft after simmering, just give them another 10-15 minutes on low heat.

Ready to warm up with this cozy soup?

This ground beef vegetable soup is a simple, satisfying recipe that’s bound to become a favorite in your home. It’s versatile, easy to make, and packed with flavors that everyone will love. Don’t be afraid to make it your own by adding or swapping ingredients based on what you have on hand. Enjoy the warmth and comfort it brings on those chilly days!

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! Brown the beef, onions, and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

2. What’s the best way to add more veggies?
You can add almost any vegetable you like. Zucchini, peas, or spinach are great additions. Just add them in the last 10-15 minutes of cooking.

3. Can I use fresh tomatoes instead of canned?
Absolutely! Use about 4-5 fresh tomatoes, diced, in place of the canned tomatoes. You may need to add a little extra broth if the soup seems thick.

4. How can I make this soup dairy-free?
This recipe is already dairy-free, but if you garnish with cheese, just skip it to keep it dairy-free.

5. What can I use instead of Worcestershire sauce?
Try a splash of soy sauce or balsamic vinegar for a similar umami effect.

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