This Ground Beef Vegetable Soup recipe contains hamburger meat and a variety of vegetables. A hearty one-pot dish ideal for a chilly day!
Vegetable Soup with Ground Beef
One of our favorite soup recipes is this tasty veggie beef soup. It's incredibly adaptable, inexpensive, and a simple soup recipe that even finicky eaters enjoy!
You can use up fresh vegetables and stretch a pound of ground beef with my nutritious vegetable ground beef soup recipe. Use frozen mixed vegetables, or a combination of both, if you don't have any fresh vegetables. This simple dinner recipe may be prepared in the Instant Pot, Crock Pot, or on the stove top!
For a full supper, serve the soup with crusty bread, garlic bread, or jalapeño garlic bread.
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Ingredients
This quick homemade soup requires only a few simple ingredients. Here's a quick overview; exact proportions are on the printable recipe card below.
- Ground meat – Use extra lean ground beef or lean ground beef if possible.
- Potatoes— Yukon Gold or red potatoes are ideal since they do not require peeling. Russet potatoes will work, but they tend to break down more.
- Carrots
- Green Beans
- Worcestershire sauce increases the beef flavor.
- Beef broth—I use low sodium beef broth.
- Diced tomatoes.
- Tomato sauce—adds flavor and a little thickness to the soup base.
- Onion — yellow or white
- Garlic
- Seasonings: sea salt, black pepper, crushed thyme, and dried parsley
- Use olive oil, vegetable oil, or avocado oil to sauté the onion.
- Optional: fresh parsley, thyme, or other fresh herbs for garnish.
How to Make Ground Beef Vegetable Soup
- In a big pot or large Dutch oven, first sauté the onion in olive oil over medium heat until it is tender and transparent.
- After that, cook the hamburger meat until it is no longer pink. After this stage, you might need to remove the fat if you aren't using extra lean beef.
- Cook until aromatic after adding the spices and garlic.
- Add the beef broth, potatoes, and carrots now. To prevent splashing, I prefer to add the heavier vegetables first, followed by the liquids. It's merely a matter of taste.
- The remaining components can be added. I added some frozen corn this time. This dish is excellent for making use of whatever you have on hand!
- After covering the saucepan, bring it to a boil. After that, reduce the heat to medium-low or simmer. Cook until the vegetables are fork-tender, about 20 to 25 minutes. If desired, garnish with fresh thyme or parsley!
How to Store and Reheat
Any remaining soup should be refrigerated in an airtight container. It lasts for three to four days. Use the stove top or microwave to reheat the soup. The leftovers can be frozen for up to three months in zip-top storage bags or a freezer-safe container.
Recipe Tip
I frequently use a combination of frozen and fresh vegetables, or substitute your favorite frozen mixed vegetables for the fresh ones.
Variations
Instead of using beef, use ground chicken or turkey. For a distinct flavor, try using ground sausage.
Use marinara sauce, tomato soup, or tomato paste in place of tomato sauce. Instead of using parsley or thyme, use herbs of Provence or Italian seasoning.
For beef noodle soup, add spaghetti or noodles. Once the meat has browned, you can move the soup to a slow cooker and simmer it for two hours on high or four hours on low. Do you own a pressure cooker? Try my hamburger helper recipe.
Frequently Asked Questions
Add all the ingredients to the slow cooker after searing the ground beef, onion, and garlic on the stove top. Cook for 4 hours on high or 8 hours on low.
Add the remaining ingredients to the saucepan after sear the ground beef, onion, and garlic on the "sear" setting. After 5 minutes of cooking on high pressure, allow the pressure to naturally drop for another 5 minutes. Then manually relieve the pressure.
If less than 90% of the ground beef is lean, you should drain the extra fat after searing it.
Ground beef, of course, is effective. The title contains that information. However, one of the following cuts is what you'll want to use if you're creating traditional beef soup. In this soup, they become really delicate.
Roasted Chuck
Chuck's Shoulder
Roasted Chuck-eye
Chuck The Top
When adding frozen vegetables to soup, there's no need to thaw them first. They will cook from frozen just well.
Yes, you can. This soup's ingredients all freeze quite nicely. Just put the cold soup in a freezer-safe, airtight container and keep it frozen for up to three months.
If you tried this Easy Ground Beef Vegetable Soup Recipe or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Easy Ground Beef Vegetable Soup Recipe
INGREDIENTS
- 2 tablespoon olive oil
- 1 yellow onion chopped
- 1½ pounds lean ground beef
- 3 garlic cloves chopped
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- 3 medium Yukon gold potatoes cubed
- 2 medium carrots chopped
- 4 cups beef broth low sodium
- 2 diced tomatoes
- 8 oz can tomato sauce
- 1 teaspoon Worcestershire sauce
- 2 cups green beans trimmed cut
INSTRUCTIONS
- Sauté the onion in olive oil over medium heat in a big pot or Dutch oven.
- When the ground beef is no longer pink, add it and simmer it (drain if necessary).
- Cook the garlic, sea salt, thyme, parsley, and pepper for one to two minutes, or until aromatic.
- Stir in the beef broth after adding the potatoes and carrots.
- Add the green beans, Worcestershire sauce, tomatoes, and tomato sauce.
- Cover the soup pot, bring it to a boil, then lower the heat to simmer or low and cook for 20 to 25 minutes, stirring regularly, or until the veggies are fork-tender.
NOTES
- Before serving, if preferred, garnish with fresh parsley or thyme.
- If you like, you can use your preferred frozen vegetables in place of fresh ones.
- Instead of using fresh onions, you can use dried minced onions or garlic and onion powder.
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