Delicious, beefy soup that’s easy to make and filled with fresh and hearty ingredients.
There is no shortage of ways to make a good soup. There are times when I want soup that has as many different ingredients as possible—and that’s usually when I whip up a pot of this ground beef vegetable soup. As the name implies, this soup is full of beef and vegetables, but it’s also loaded with seasonings and other ingredients that give it a unique flavor profile. Even though it has a lot of ingredients, this soup doesn’t require a lot of time or culinary expertise to prepare, which is another reason why I’ve come back to it time after time.
One thing I love about this soup is that it’s full of color and texture. It’s also very customizable; you can substitute one ingredient for another based on your preferences. If you enjoy experimenting when you cook, you can even make little changes each time you make it, and see what sticks.
Is Ground Beef Vegetable Soup Healthy?
Ground beef vegetable soup is definitely on the healthy side of soups. It’s low in fat and calories, and high in protein and fiber—not to mention all the vitamins and nutrients that come from all the veggies. As long as you cook with lean ground beef and low-sodium beef broth, you shouldn’t have to worry too much about the soup being high in fat or sodium. That helps to make this soup a healthy meal for most diets.
Time to Experiment
As mentioned, there is no shortage of ways to experiment with changes to this soup recipe. For example, you can try the recipe with chicken, turkey, or pork instead of beef. You could also consider including tomato paste or marinara sauce rather than crushed tomatoes. For a low-carb soup, take out the potatoes and use cauliflower instead. Finally, plenty of extra herbs and seasonings can add flavor to the soup, such as thyme, rosemary, and Italian seasoning. Personally, I would stay away from anything too spicy with this recipe, but if you like it spicy, add some crushed red pepper flakes.
INGREDIENTS
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and cubed
- 4 1/2 cups beef broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) crushed tomatoes
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups frozen mixed vegetables
INSTRUCTIONS
Brown
Cook and drain ground beef.
Simmer
Combine broth, tomatoes, and seasonings; cook vegetables.
Finish
Add frozen vegetables, season, and serve.
Devour!
FAQs & Tips
Leftover soup can be cooled and stored in the refrigerator in an airtight container. In the fridge, the leftovers will stay good for up to 4 days and can be easily reheated on the stove or in the microwave. You can freeze this soup in freezer-safe containers for up to 3 months.
If you add less broth, this soup will come out thicker. You can also thicken the soup by mixing a few tablespoons of cornstarch into a cup of water to make a slurry, then add it to the soup, simmering and stirring until it’s thickened. Just keep in mind that soups with starches (like potatoes or pasta) tend to thicken up when they cool, so don’t thicken it too much.
Yes! To make this soup vegetarian-friendly, replace the beef with a plant-based ground beef substitute, such as “Impossible” or “Beyond” brands. You can also replace the beef with lentils or noodles. Also, swap out the beef broth for vegetable broth, and omit the Worcestershire sauce.
Serving Suggestions
This soup is hearty enough to be the main course, but you can always add bread or salad as a side dish. I suggest a simple baguette, or perhaps homemade Garlic Toast. If you prefer your soup with a salad, I would recommend a simple Kale Caesar Salad or Greek Broccoli Salad. Last but not least, if you like to crumble some crackers into your soup, consider making Flax Seed Crackers or Ranch Oyster Crackers.
Ground Beef Vegetable Soup
Ingredients
- 1 pound lean ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 1 large carrot peeled and diced
- 2 stalks celery diced
- 2 medium potatoes peeled and cubed
- 4 1/2 cups beef broth
- 1 can diced tomatoes 15 ounces
- 1 can crushed tomatoes 15 ounces
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups frozen mixed vegetables
Instructions
-
In a large pot, cook ground beef over medium heat until browned. Drain excess grease.
-
Add onion, garlic, carrots, and celery to the pot. Cook until vegetables are softened, about 5 minutes.
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Add potatoes, beef broth, diced and crushed tomatoes, Worcestershire, basil, and oregano to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Stir in frozen mixed vegetables and continue to simmer for another 10 minutes or until all vegetables are tender. Season with salt and black pepper to taste.
Nutrition
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