Hearty Ground Beef Vegetable Soup

Ingredients

• 1 lb (450 g) ground beef
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 1½ cups mixed vegetables — carrots, peas, corn & green beans
• 1 can (14–15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 tbsp tomato paste
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• ½–1 tsp salt, to taste
• ½ tsp dried thyme
• ½ tsp red pepper flakes, optional
• 2 tbsp fresh parsley, optional

This style of soup commonly uses browned ground beef, potatoes, tomatoes, mixed vegetables, and beef broth simmered together in one pot.

 Instructions

1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and onion. Cook for 6–8 minutes, breaking the beef into small pieces.
2. Add garlic: Stir in garlic and cook for about 30 seconds.
3. Season: Add Italian seasoning, paprika, garlic powder, thyme, black pepper, salt, and red pepper flakes.
4. Build the soup: Stir in tomato paste, diced tomatoes, tomato sauce, Worcestershire sauce, and beef broth.
5. Add potatoes: Bring to a gentle boil, then add diced potatoes. Reduce heat and simmer for 15–20 minutes.
6. Add vegetables: Stir in mixed vegetables and cook another 8–10 minutes, until the potatoes and vegetables are fork-tender.
7. Finish: Taste and adjust salt and pepper. Garnish with fresh parsley.
8. Serve: Ladle into bowls and serve hot with cornbread, crackers, or crusty bread.

 Nutrition & Allergen Info

Approx. per serving:

• Calories: 350–400 kcal
• Protein: 23–28 g
• Carbohydrates: 35–42 g
• Fat: 14–18 g
• Fiber: 6–9 g

Allergens:

• Peanuts: None
• Tree nuts: None
• Dairy: None
• Egg: None
• Wheat/gluten: Check beef broth and Worcestershire sauce
• Soy: May be present in Worcestershire sauce

Q/S — Quick Substitutions

• Ground beef → ground turkey or chicken
• Fresh vegetables → frozen mixed vegetables
• Beef broth → chicken or vegetable broth
• Potatoes → sweet potatoes
• Tomato sauce → extra diced tomatoes
• Add celery, mushrooms, zucchini, or green beans.
• For a thicker soup, simmer uncovered for an additional 5–10 minutes.
• Slow cooker: Brown the beef first, then cook everything except the frozen vegetables on LOW 6–7 hours; add frozen vegetables during the final 30–45 minutes.