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This hearty Vegetable Ground Beef Soup recipe is filled with tender potatoes, chunks of seasoned ground beef and loads of veggies in a tomato-based broth.
We love to pair this warming soup with saltine crackers, garlic bread or a side Caesar Salad for a complete meal.
One of my favorite things about this nutritious Vegetable Beef Soup is that I can feel good about eating this soup all week long.
I’ve packed it full of my favorite veggies as well as extra lean ground beef to give me that added protein. It couldn’t be easier to make too!
Easy Vegetable Ground Beef Soup
Most vegetable soup recipes start with stew meat, but I’m using extra lean ground beef to make this recipe super quick and easy to prepare.
Ingredients Needed:
Here’s a basic list of all the ingredients you’ll need to make this soup recipe. I know it may look like a lot, but it comes together quite quickly.
As always, you can find the full recipe with instructions and print options below!
- Extra Lean Ground Beef – you can use regular ground beef, just make sure to drain any fat after it’s browned
- Yellow Onion
- Garlic
- Carrots
- Celery
- Beef Stock or Broth
- Diced Potatoes – you can swap this out for cauliflower to make it a low-carb soup!
- Tomato Paste
- Diced Canned Tomatoes– I like to use the petite diced for a smaller bite
- Worcestershire Sauce
- Parsley
- Italian Seasoning
- Bay Leaves
- Green Beans– fresh or frozen work here!
- Frozen Peas
- Frozen Corn – you can also used canned or fresh.
How To Make Vegetable Beef Soup
I’ve taken my favorite Vegetable Soup recipe and amped it up with more savory flavors, using ground beef and adjusted the broth slightly with beef broth, tomato paste and a little added Worcestershire sauce for a nice savory punch.
- Start by browning the ground beef and onions in a large dutch oven or pot, until beef is cooked and no longer pink.
- Add in the garlic and cook until fragrant. Then add in the carrots, celery, potatoes, beef broth, diced tomatoes, green beans, salt, pepper, Italian seasoning, tomato paste, Worcestershire sauce and a couple bay leaves.
- Bring the mixture to a simmer, cover and cook until the potatoes, carrots and green beans are nice and tender (about 25 minutes).
- Finally, add in the frozen peas, corn and parsley and stir until heated through.
What Is The Best Cut Of Meat For Vegetable Beef Soup?
Typically, you would make a vegetable beef soup with chuck roast or chuck shoulder and let it simmer for a couple hours until the meat is nice and tender.
However, I’m making this easy Vegetable Beef Soup with ground beef, so it’s ready in a fraction of the time, while still packing loads of flavor,perfect for those busy weeknights!
PRO TIP: leave your beef in slightly larger chunks when brownings for more of a bite in the soup.
What Can I Add To My Vegetable Soup For More Flavor?
I think this soup is perfectly balanced in flavor, highlighting all the fresh veggies and herbs added, plus that delicious, savory broth… but if you’re looking for something more… here are some great ideas to help spice it up.
- Try adding more fresh herbs such as: basil, thyme, oregano or marjoram
- Give it a kick of spice with a few dashes of crushed red pepper
- Toss in a parmesan rind while the soup simmers or top with freshly grated parmesan when serving!
- If you’re still finding it lacking, try adding a little more salt. Salt can brighten flavors and sometimes that’s all that’s needed!
What Vegetables Can I Swap?
Not liking the veggies I have listed in the recipe? No worries!
This soup is great because you can easily swap out the veggies for ones that you prefer, just keep a few things in mind…
- Add thicker cut or more dense veggies to the soup first so they have time to cook through.
- example: cauliflower, Brussels sprouts, parsnips, sweet potatoes, broccoli, etc.
- Smaller cuts of veggies, or frozen veggies can be added towards the end as they wont need as long to cook through
- You can make this Vegetable Beef Soup even quicker by swapping out all the fresh veggies for a large bag of frozen mixed veggies.
- Swap the potatoes for 2 cups of small cut, uncooked pasta (shells, macaroni, etc).
- Feel free to leave certain veggies out entirely if your family is not a fan! Make this soup custom to what your tastes prefer!
Can I Freeze Vegetable Beef Soup?
Since this recipe calls for potatoes, it’s not the best soup to freeze and reheat. The potatoes and most of the veggies will turn mushy when frozen and reheated.
That being said, you COULD freeze the soup if you omit the potatoes and undercook most of the veggies.
This recipe does make quite a bit, so feel free to scale it down using the features in the recipe card to adjust to your needs.
More Soup Recipes To Try:
Craving more warm and cozy soup recipes? Here are a few of our favorites…
- Easy Vegetable Soup Recipe
- Low Carb Zuppa Toscano Soup
- Cheeseburger Soup Recipe
- Quick and Easy Taco Soup
- Slow Cooker Beef Stew Recipe
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4.93 from 41 votes
Quick Vegetable Ground Beef Soup
This hearty Vegetable Ground Beef Soup recipe is filled with tender potatoes, chunks of seasoned ground beef and loads of veggies in a tomato-based broth.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American
Servings: 12 people
Calories: 148 kcal
Author: Shawn
Ingredients
- 1 lb. extra lean ground beef
- 1 med. onion, diced
- 2 tsp garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, diced
- 8 cups beef broth
- 28 oz petite diced tomatoes
- 2 medium potatoes, peeled and diced
- 1 cup fresh green beans, trimmed and cut
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Italian Seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- ⅓ cup freshly chopped parsley
US Customary - Metric
Instructions
In a large dutch oven or pot brown the ground beef over medium-high heat, breaking up into small chunks along with the diced onion. Cook until no longer pink and onion is tender. Add in the garlic and cook about 30 seconds, until fragrant. Drain and discard any fat.
Return pan to stove top over medium-high heat and add in the carrots, celery, beef broth, canned tomatoes, potatoes, green beans, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine and bring mixture to a boil. Reduce heat to a simmer, cover and let cook until potatoes and veggies are tender, about 25 minutes.
Finally, add in the frozen peas, corn and parsley and cook until heated through. Serve and enjoy!
Video
Notes
Feel free to swap out any veggies for what you prefer!
Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 945mg | Potassium: 740mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2278IU | Vitamin C: 24mg | Calcium: 60mg | Iron: 3mg
Keywords: Ground Beef, Potatoes, Vegetables
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