Ground Beef Vegetable Soup is a hearty, comforting dish that is packed with nutritious veggies and rich flavors. This recipe is a perfect meal for cooler days or when you’re craving something warm and filling. It’s simple to make with everyday ingredients, and you can customize it based on your favorite vegetables or what you have on hand.

Jump to Recipe

Why You’ll Love This Recipe

Simple Ingredients: Everything you need is likely already in your kitchen, making this an easy and affordable meal.
Nutritious and Filling: Packed with vegetables and lean ground beef, this soup is a wholesome meal that’s both nutritious and satisfying.
Versatile: Feel free to add your favorite vegetables or adjust the spices to your liking. You can also make it with other types of ground meat like turkey or chicken.

Ingredient Breakdown

For the Soup:

2 Pounds Ground Beef: The base of this soup, ground beef, adds a rich flavor and plenty of protein. Opt for lean ground beef to keep the soup hearty but not overly greasy. You can also substitute ground turkey or chicken if you prefer a lighter option.
4 Carrots (diced): Carrots add natural sweetness and vibrant color. They also provide a good dose of vitamins, particularly vitamin A.
4 Celery Ribs (chopped): Celery lends a slight bitterness that balances out the sweetness of the carrots and adds a lovely crunch.
1 Onion (chopped): Onion gives the soup a savory base flavor, enhancing the overall depth of the dish.
4 Potatoes (peeled and cut into 1-inch pieces): Potatoes add substance and heartiness, making the soup more filling. Russet or Yukon Gold potatoes work best due to their creamy texture when cooked.
1 (15.25 ounce) Can Whole Kernel Corn (drained and rinsed): Corn brings a slight sweetness and bright color, adding texture and depth to the soup.
1 (15 ounce) Can Green Beans (drained and rinsed): Green beans are classic in vegetable soup. Their slightly crisp texture contrasts nicely with the softness of the potatoes and carrots.
1 (15 ounce) Can Peas (undrained): Peas add a mild sweetness and a pop of green to the soup. Keeping them undrained allows the natural sweetness of their liquid to enhance the broth.
1 (15 ounce) Can Tomato Sauce: This serves as the rich, flavorful base for the soup, adding a smooth texture and a mild tanginess that complements the vegetables and beef.
1 (14.5 ounce) Can Whole Tomatoes (crushed): Crushed whole tomatoes give the soup a heartier texture and more depth of flavor than using only tomato sauce.

Seasonings and Spices:

Ground Black Pepper (to taste): Adds a mild heat and spice to balance the richness of the beef and the sweetness of the vegetables.
1 Bay Leaf: The bay leaf adds a subtle earthy flavor and a hint of bitterness that enhances the complexity of the broth. Be sure to remove the bay leaf before serving.
⅛ Teaspoon Ground Thyme: Thyme adds a warm, slightly minty flavor that complements the vegetables and beef.
¼ Cup Water (as needed): Used to adjust the consistency of the soup if it becomes too thick while cooking. You can add more as needed during the simmering process.

Step-by-Step Instructions for Ground Beef Vegetable Soup

Step 1: Brown the Ground Beef

In a large stockpot over medium-high heat, crumble 2 pounds of ground beef into the pot. Cook the beef, stirring frequently, for 7-10 minutes until it becomes crumbly, evenly browned, and no longer pink. Once fully cooked, drain and discard any excess grease to keep the soup from becoming too oily.

Tip: To reduce fat content further, you can rinse the cooked ground beef under warm water in a colander, then return it to the pot.

Step 2: Sauté the Vegetables

Next, add the diced carrots, chopped celery, and chopped onion to the pot with the cooked beef. Sauté the vegetables with the beef for about 5 minutes, stirring frequently, until they become slightly softened. This step allows the vegetables to release their flavors into the beef and begin the base of the soup.

Tip: If you prefer a stronger caramelized flavor, sauté the vegetables a bit longer to allow them to brown lightly.

You might also enjoy this recipe!

Grilled Cheese with Gouda, Roasted Mushrooms, and Onions

Step 3: Add the Remaining Ingredients

Now it’s time to add the remaining ingredients. Stir in the 1-inch cubed potatoes, drained corn, drained green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season the mixture generously with black pepper, and add the bay leaf and ground thyme. If the soup looks too thick at this point, pour in 1/4 cup of water (or more) as needed.

Tip: If you want to add other vegetables, such as zucchini, bell peppers, or spinach, this is a great time to do so.

Step 4: Simmer the Soup

Bring the soup to a gentle simmer over medium heat, then reduce the heat to low and cover the pot. Allow the soup to simmer for about 1 hour, stirring occasionally to ensure the potatoes cook evenly and don’t stick to the bottom of the pot.

As the soup simmers, the vegetables will soften, and the flavors will meld together, creating a rich and comforting broth.

Tip: If the soup starts to become too thick or the liquid evaporates too quickly, add a bit more water or beef broth to maintain the desired consistency.

Step 5: Taste and Adjust Seasoning

After the soup has simmered for an hour, check the tenderness of the potatoes. They should be easily pierced with a fork. Taste the broth and adjust the seasoning if needed. You can add more black pepper, thyme, or even a pinch of salt depending on your preference.

Step 6: Serve and Enjoy

Once the soup is ready, remove the bay leaf and ladle it into bowls. Serve the soup hot with a slice of crusty bread for dipping or a side salad for a balanced meal. This soup also stores well and can be frozen for future meals, making it great for meal prepping!