Ground Beef Vegetable Soup

There’s nothing quite like a warm, comforting bowl of vegetable soup with ground beef on a chilly evening. It’s hearty, packed with nutrients, and incredibly easy to prepare. Whether you need a quick weeknight dinner or something cozy for a lazy weekend, this ground beef vegetable soup is a perfect choice

What makes this soup special is the combination of rich, savory ground beef with vibrant vegetables, all simmered in a flavorful broth. It’s a complete meal in a bowl, satisfying enough to keep you full and energized. Plus, it’s an excellent way to use up fresh or frozen vegetables, making it both practical and budget-friendly.

I love making this soup as the seasons transition—whether it’s the crisp fall air calling for something warm or a rainy spring afternoon that needs a touch of comfort. You can customize it with your favorite vegetables, adjust the seasonings to your taste, and even make it ahead for busy days. It’s a recipe that never fails to deliver comfort with every spoonful.

---

Why You’ll Love It

• Nutritious and Balanced – This soup is packed with protein from the ground beef and fiber from the vegetables, making it a wholesome meal.
• Easy to Make – With simple ingredients and minimal prep, this soup comes together in no time.
• Budget-Friendly – Uses affordable ingredients that are often pantry staples.
• Great for Meal Prep – It stores well in the fridge and freezer, perfect for make-ahead meals.
• Customizable – Swap vegetables, adjust seasonings, or make it low-carb by skipping the potatoes.

---

Ingredient List

Here’s everything you need to make this delicious vegetable soup with ground beef:

For the Soup:

• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth
• 1 cup tomato sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 cup frozen corn
• 1 cup frozen peas
• 1 tablespoon olive oil (for sautéing)

For Serving (Optional):

• Fresh parsley, chopped
• Grated Parmesan cheese
• Crusty bread or dinner rolls

---

Kitchen Tools Needed

• Large Pot or Dutch Oven – Essential for cooking the soup evenly and holding all the ingredients.
• Wooden Spoon or Spatula – Helps break up the ground beef and stir the ingredients.
• Chef’s Knife – For chopping vegetables and dicing onions.
• Cutting Board – Protects countertops while preparing ingredients.
• Measuring Cups and Spoons – Ensures accurate measurement of liquids, seasonings, and ingredients.
• Ladle – Makes it easy to serve the soup without spilling.
• Can Opener – Needed to open canned tomatoes or broth.

---

Cooking Instructions

1. 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 wooden spoon. Drain any excess grease if necessary.
2. Sauté Aromatics – Add the diced onions and minced garlic to the pot. Cook for about 2 minutes until fragrant.
3. Add the Vegetables – Stir in the carrots, celery, and potatoes. Cook for another 3-4 minutes to slightly soften the vegetables.
4. Incorporate Liquids and Seasonings – Pour in the beef broth, tomato sauce, and diced tomatoes. Add the thyme, oregano, smoked paprika, salt, and black pepper. Stir everything together.
5. Simmer the Soup – Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, stirring occasionally.
6. Add the Remaining Vegetables – Stir in the zucchini, green beans, corn, and peas. Let the soup simmer for an additional 10 minutes until all the vegetables are tender.
7. Taste and Adjust – Check for seasoning and adjust salt and pepper as needed.
8. Serve and Enjoy – Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired. Serve with crusty bread.

---

Ingredient Substitutions and Variations

Substitutions

• Meat Alternatives: Swap ground beef for ground turkey, chicken, or plant-based crumbles for a vegetarian option.
• Broth Choices: Use chicken or vegetable broth instead of beef broth.
• Low-Carb Option: Replace potatoes with cauliflower florets or diced turnips.
• Tomato-Free Option: Omit the diced tomatoes and tomato sauce and use extra broth with a splash of coconut milk for a different twist.

Variations

• Spicy Version: Add red pepper flakes or diced jalapeños for a kick.
• Italian-Inspired: Stir in some cooked pasta and extra Italian seasoning.
• Creamy Version: Add a splash of heavy cream or coconut milk for a richer texture.
• Extra Protein: Toss in a can of drained beans like kidney beans or chickpeas.

---

Serving Suggestions

1. With Crusty Bread – Perfect for dipping and soaking up the broth.
2. With a Side Salad – A fresh green salad balances out the heartiness of the soup.
3. With Rice or Quinoa – Serve over cooked grains for added texture.
4. Topped with Cheese – Sprinkle Parmesan, shredded cheddar, or mozzarella on top.
5. With Garlic Butter Rolls – A flavorful and soft bread pairing.

---

Storage and Reheating Instructions

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Allow soup to cool completely, then freeze in portion-sized containers for up to 3 months.
• Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between. Add a splash of broth if needed.

---

FAQ

1. Can I make this soup in a slow cooker?
   Yes! Brown the beef first, then add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
2. Can I use frozen vegetables?
   Absolutely! Add them in the last 10 minutes of cooking to prevent overcooking.
3. Can I make this soup ahead of time?
   Yes, it tastes even better the next day as flavors meld together.
4. How do I thicken the soup?
   Mash some of the potatoes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
5. Can I make it dairy-free?
   Yes, just avoid cheese toppings and any optional cream.
6. What can I serve with this soup?
   Bread, salads, or even a grilled cheese sandwich!

With these details, you’re all set to make a fantastic vegetable soup with ground beef!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!