This Ground Beef Vegetable Soup is one of those cozy, comforting meals that checks all the boxes: it’s easy, nourishing, budget-friendly, and absolutely packed with flavor. It’s the kind of soup that warms you up from the inside out—perfect for chilly nights, sick days, or just a weeknight dinner that everyone will eat without fuss. 🙌
This recipe has been in our family for years, and it’s become a go-to when we need a one-pot meal that’s filling and full of veggies. It’s great for making ahead, freezes beautifully, and is flexible depending on what’s in your fridge or freezer. Even picky eaters love this one when served with warm bread or a sprinkle of cheese on top!
🛒 What You’ll Need
Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 ribs celery, chopped
- 2 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup green beans (fresh or frozen)
- 1 cup corn kernels (frozen or canned)
- 6 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing, optional if beef is lean)
- Optional: ½ cup peas or zucchini
👩🍳 Pro Tips for the Best Soup
- Use lean ground beef (90/10) to keep the broth clean but still flavorful.
- Cut veggies evenly for even cooking and a pretty presentation.
- Don’t skip the bay leaf – it adds that old-fashioned soup flavor!
- Simmer low and slow for at least 30 minutes so the flavors meld beautifully.
- Double the batch and freeze leftovers – they reheat perfectly!
🛠 Tools You’ll Need
- Large pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Measuring cups & spoons
- Ladle
🔄 Substitutions & Variations
- Low-carb/keto: Skip the potatoes and corn and use cauliflower or zucchini.
- Add pasta or rice: Stir in 1/2 cup of small pasta or rice 15 minutes before serving.
- Veggie switch-up: Use what you have—peas, spinach, bell peppers, or squash work great!
- Ground turkey or chicken can be used instead of beef.
⏰ Make Ahead Tips
- Chop all veggies and brown the beef ahead of time—store in the fridge for up to 2 days.
- Soup can be made entirely ahead and stored for 4–5 days in the fridge or frozen for 3 months.
👩🍳 How to Make Ground Beef Vegetable Soup
1. Brown the Ground Beef
In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned. Drain any excess fat if needed.
2. Sauté Onion & Garlic
Add the onion and garlic to the pot. Cook for 2–3 minutes until fragrant and softened.
3. Add Carrots, Celery & Potatoes
Stir in the carrots, celery, and potatoes. Cook for another 3–4 minutes.
4. Add Tomatoes, Broth & Seasoning
Pour in the diced tomatoes with juice and beef broth. Add basil, oregano, bay leaf, salt, and pepper.
5. Simmer the Soup
Bring to a boil, then reduce heat and simmer for 25–30 minutes or until vegetables are tender.
6. Stir in Frozen Veggies & Cook Until Done
Add green beans, corn, and optional peas or zucchini. Simmer another 5–10 minutes.
🧊 Leftovers & Storage
- Fridge: Store cooled soup in airtight containers for up to 5 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheat: On the stove or in the microwave. Add a splash of broth if it thickens too much.
🍽 Time to Cozy Up!
This Ground Beef Vegetable Soup is one of those tried-and-true meals that always hits the spot. It’s wholesome, full of flavor, and flexible enough to make your own. Whether you’re feeding a hungry family or stocking your freezer for later, this one’s a keeper!
Tried it? I’d love to hear how it went—drop a comment below if you added your own twist or if your kids asked for seconds! 💬❤️🍲
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