Hearty Ground Beef & Vegetable Soup

A delicious, thick, and comforting homemade vegetable beef soup loaded with tender potatoes, ground beef, sweet corn, green beans, peas, and tomatoes. Simmered in a rich, flavorful tomato broth, this easy one-pot meal is perfect for chilly evenings, family dinners, or meal prep!

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes
Servings: 6–8
Cuisine: American
Course: Soup / Main Course

Ingredients

For the Soup:

• 1 lb (450 g) lean ground beef

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 medium potatoes, peeled and diced

• 1 cup carrots, sliced

• 1 cup green beans, cut into small pieces

• 1 cup frozen corn

• 1 cup frozen peas

• 1 can (14.5 oz) diced tomatoes

• 2 tablespoons tomato paste

• 6 cups beef broth

• 1 teaspoon Italian seasoning

• 1 teaspoon paprika

• ½ teaspoon dried thyme

• ½ teaspoon black pepper

• 1 teaspoon salt, or to taste

• 1 bay leaf

• 1 tablespoon Worcestershire sauce (optional)

Instructions

Step 1: Brown the Ground Beef

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until completely browned. Drain excess grease if necessary.

Step 2: Cook the Aromatics

Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add Tomato Flavor

Stir in the tomato paste, diced tomatoes, Italian seasoning, paprika, thyme, black pepper, salt, and Worcestershire sauce. Cook for 2 minutes to develop the flavors.

Step 4: Add the Broth and Vegetables

Pour in the beef broth and add the diced potatoes, carrots, and green beans. Stir everything together and add the bay leaf.

Step 5: Simmer the Soup

Bring the mixture to a gentle boil. Reduce the heat to low, cover partially, and simmer for 20–25 minutes, or until the potatoes and vegetables are tender.

Step 6: Add Corn and Peas

Stir in the frozen corn and peas. Continue cooking uncovered for another 5–7 minutes until heated through.

Step 7: Adjust and Serve

Taste the soup and adjust the salt and pepper as needed. Remove the bay leaf before serving.

Ladle into warm bowls and enjoy this hearty, homemade ground beef and vegetable soup!

Nutrition Information

Estimated values per serving, based on 8 servings.

Nutrition values are approximate and may vary depending on the beef, broth, and ingredient brands used.

Helpful Tips for the Best Soup

• Use lean beef: 90–93% lean ground beef works beautifully.

• Cut evenly: Dice potatoes and vegetables into similar-sized pieces for even cooking.

• Build flavor: Browning the beef and cooking the tomato paste before adding broth makes the soup richer.

• Make it thicker: Mash a few cooked potato pieces into the broth.

• Add more vegetables: Zucchini, celery, lima beans, or cabbage are delicious additions.

• Make it spicy: Add red pepper flakes or a little cayenne pepper.

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 3 months. Potatoes may become slightly softer after thawing.

• Reheating: Warm on the stovetop over medium-low heat or microwave in individual portions until steaming hot.

• Meal prep: Divide into individual containers for convenient lunches and dinners.

Frequently Asked Questions (Q&A)

Q1: Can I use ground turkey instead of ground beef?

Yes! Ground turkey or ground chicken works well as a lighter alternative.

Q2: Can I use fresh vegetables instead of frozen?

Absolutely. Fresh corn, peas, and green beans can all be used. Adjust cooking time until tender.

Q3: How do I make this soup thicker?

Mash some of the cooked potatoes into the broth or simmer uncovered for an additional 5–10 minutes.

Q4: Can I make this soup in a slow cooker?

Yes. Brown the beef and onions first, then transfer everything except the peas and corn to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add peas and corn during the final 30 minutes.

Q5: Is this soup good for meal prep?

Yes! It reheats beautifully and makes a satisfying lunch or dinner throughout the week.

Q6: Can I make this soup without beef?

Yes. Replace the beef broth with vegetable broth and use beans or lentils for a delicious vegetarian version.

Q7: What can I serve with vegetable beef soup?

Serve with crusty bread, garlic toast, homemade biscuits, or a fresh green salad.

Q8: Can I make this recipe gluten-free?

Yes! Use certified gluten-free beef broth and Worcestershire sauce, and check all packaged ingredients.