This vegetable soup with ground beef is a comforting, hearty meal that’s perfect for any day. Made with fresh vegetables and lean ground beef, it’s easy to prepare and full of flavor. Whether you’re feeding the family or meal prepping for the week, this soup is a satisfying and nutritious choice.
Why We Love This vegetable soup with ground beef
This vegetable soup with ground beef is a comforting, filling meal that’s perfect for any occasion. Not only does it warm you up on chilly nights, but it’s also packed with wholesome, nutritious ingredients that make it a family favorite. Here’s why we absolutely love it:
- Perfectly Balanced: With a combination of lean ground beef and fresh vegetables like carrots, celery, and potatoes, this soup is both satisfying and nourishing. The savory broth ties everything together for a truly comforting meal.
- Easy to Make: You don’t need to be a seasoned chef to whip up this dish. The recipe is simple and straightforward, making it a great choice for busy weeknights or meal prepping. Even if you’re new to cooking, you can easily follow the steps and have a delicious dish ready in no time.
- Customizable: One of the best things about this soup is its versatility. You can swap in your favorite vegetables, adjust the seasoning to your taste, or even use different cuts of beef. Want it spicier? Add a pinch of chili flakes. Prefer it lighter? Use a leaner cut of beef. The options are endless!
- Great for Leftovers: This soup is just as tasty the next day (if you have any leftovers!). It also freezes well, so you can make a big batch and enjoy it whenever you want a quick, satisfying meal.
- Family-Friendly: With its simple ingredients and mild flavor, this soup is something everyone in the family can enjoy, including the picky eaters. It’s a great way to get kids to eat more veggies while still making a meal they’ll love.
Ingredients for vegetable soup with ground beef
Ground Beef: Lean ground beef (90/10) gives the soup richness without excess fat.
Olive Oil: Used for browning the beef and sautéing the aromatics.
Onion: Adds sweetness and flavor.
Garlic: Adds savory depth.
Carrots: Sweetness and color.
Celery: Freshness and crunch.
Potatoes: Hearty texture.
Green Beans: Texture and color.
Diced Tomatoes: Brightness and acidity.
Beef Broth: Rich soup base.
Dried Oregano: Earthy flavor.
Dried Thyme: Herbal note.
Salt and Pepper: For seasoning.
Frozen Corn or Peas: Sweetness and color at the end.
Instructions
Making this vegetable soup with ground beef is simple and satisfying. Follow these steps, and you’ll have a warm, nourishing bowl of comfort ready in no time.
Brown the Ground Beef: Heat olive oil in a pot. Cook ground beef until browned, breaking it apart. Drain excess fat if needed.
Sauté the Onion and Garlic: Add chopped onion and garlic. Sauté for 2–3 minutes until softened.
Add the Vegetables: Stir in carrots, celery, potatoes, and green beans. Cook for 4–5 minutes.
Add Broth and Tomatoes: Pour in diced tomatoes and beef broth. Stir to combine.
Season the Soup: Add oregano, thyme, salt, and pepper. Stir to mix.
Simmer: Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.
Add Corn or Peas: Stir in frozen corn or peas during the last 5 minutes of cooking.
Taste and Adjust: Taste the soup and adjust seasoning if needed.
Pro Tips
To make your vegetable soup with ground beef even better, here are some helpful tips that add flavor, improve texture, and save you time in the kitchen. Think of these as little secrets from one home cook to another.
Use lean ground beef
Choosing 85–90% lean ground beef keeps the soup rich without being greasy. If there’s excess fat after browning, be sure to drain it before moving on.
Sauté for flavor
Don’t skip the step of sautéing onions and garlic after browning the beef. This quick step builds layers of flavor that make the broth taste like it’s been simmering all day.
Cut vegetables evenly
Chop your carrots, potatoes, and celery into similar sizes so they cook at the same rate. This keeps every bite balanced and prevents any veggie from getting too mushy or staying undercooked.
Simmer gently
After bringing the soup to a boil, reduce it to a gentle simmer. This helps the vegetables soften slowly and allows the flavors to meld without breaking apart the ingredients.
Adjust seasoning last
Always taste the soup at the end. As it simmers, the flavors concentrate, so adding salt too early can make it too salty. Finish with seasoning once everything has come together.
Make it ahead
This soup tastes even better the next day. The flavors deepen overnight, so feel free to make it in advance and store it in the fridge or freezer.
Keep it fresh
Add frozen peas or corn during the last few minutes of cooking to keep their color bright and texture crisp.
Variations
This vegetable soup with ground beef is incredibly flexible, which makes it perfect for using up ingredients you already have. Here are some easy variations to keep things exciting and help you adapt the recipe to your taste, dietary needs, or pantry stock.
Swap the protein
Don’t have ground beef? Ground turkey or ground chicken are great lighter options. For a vegetarian twist, try lentils or canned beans like kidney or cannellini for added plant-based protein.
Change up the veggies
Use whatever fresh or frozen vegetables you have on hand. Zucchini, bell peppers, spinach, or cabbage all work beautifully. Just adjust cooking times based on the vegetable’s texture.
Make it spicy
Add a pinch of red pepper flakes or a diced jalapeño when sautéing the onion and garlic to give the soup a warming kick.
Add pasta or rice
Stir in cooked pasta, rice, or even barley at the end for a heartier soup. If adding uncooked grains, cook them separately to avoid soaking up too much broth.
Serving Suggestions for vegetable soup with ground beef
This hearty vegetable soup with ground beef is a meal in itself, but pairing it with simple sides can elevate the experience and make it feel even more complete. Whether you’re serving it for a cozy weeknight dinner or prepping meals ahead, here are a few delicious ways to round it out:
Crusty Bread or Dinner Rolls
Serve the soup with a warm loaf of crusty bread or soft dinner rolls. They’re perfect for dipping into the flavorful broth and soaking up every last spoonful.
FAQs about vegetable soup with ground beef
What’s the best ground beef to use for soup?
Lean ground beef (like 90/10) works best. It adds rich flavor without making the broth greasy. If using higher-fat beef, be sure to drain the excess fat after browning for a cleaner finish.
How do I thicken vegetable soup with ground beef?
You can let the soup simmer uncovered to reduce the broth slightly. For a thicker texture, stir in a tablespoon of tomato paste, a slurry of cornstarch and water, or mashed potatoes for a naturally creamy base.
Can I make this soup in a slow cooker?
Absolutely, Brown the beef first, then add everything to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. It’s a great hands-off option for busy days.
What vegetables go best in this soup?
Classic choices include carrots, potatoes, corn, peas, green beans, and celery. Feel free to add zucchini, cabbage, or spinach to suit your taste or what’s in season. Just adjust the cooking time based on the veggies you use.
vegetable soup with ground beef
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 2 medium potatoes diced
- 1 cup green beans cut into pieces
- 1 can 14.5 oz diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen corn or peas
Instructions
Brown the Ground 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 apart with a spoon. Drain any excess fat if needed.
Sauté the Aromatics
- Add the chopped onion and garlic to the pot. Sauté for about 2–3 minutes until the onion softens and the garlic becomes fragrant. This creates a flavorful base for your soup.
Add the Vegetables
- Stir in the carrots, celery, potatoes, and green beans. Cook for 4–5 minutes, just enough to begin softening the veggies and building more flavor.
Pour in the Broth and Tomatoes
- Add the diced tomatoes (with their juices) and beef broth to the pot. Stir to combine everything evenly.
Season the Soup
- Sprinkle in the oregano, thyme, salt, and pepper. Give it a good stir to mix the spices into the broth.
Simmer Until Tender
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are tender and the flavors are well blended.
Add the Finishing Touches
- Stir in the frozen corn or peas during the last 5 minutes of cooking. Let them heat through without overcooking to keep their color and texture fresh.
Taste and Adjust
- Taste the soup and adjust seasoning if needed. Add a pinch more salt or pepper to suit your taste.