If you’re craving a hearty, comforting bowl that fills your kitchen with cozy aromas, this Ground Beef Vegetable Soup Recipe is exactly what you need. Packed with tender ground beef, colorful vegetables, and a rich tomato base, every spoonful offers a delightful balance of savory flavors and nourishing goodness. Whether you want a satisfying family dinner or a make-ahead meal that warms you up on chilly days, this soup brings warmth, taste, and simple ingredients together in the best possible way.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but crucial for building the soup’s deep, layered flavor. Each item contributes not just to taste, but to texture and vibrant color, making the soup as appealing to the eye as it is to your palate.
- Ground beef (2 pounds): The hearty protein base that adds richness and satisfies the appetite.
- Carrots (4, diced): Provide natural sweetness and a beautiful orange pop.
- Celery ribs (4, chopped): Bring a subtle crunch and aromatic depth.
- Onion (1, chopped): Builds savory undertones that gently enhance the soup’s flavor.
- Potatoes (4, peeled and cut into 1-inch pieces): Give the soup a comforting, tender bite that feels homey.
- Canned whole kernel corn (15.25 oz, drained and rinsed): Adds bursts of sweetness and texture contrast.
- Canned green beans (15 oz, drained and rinsed): Bring earthiness and a mild fresh flavor.
- Canned peas (15 oz, undrained): Enhance the soup with gentle sweetness and a soft touch.
- Tomato sauce (15 oz can): Forms a rich, velvety base full of tang and color.
- Whole crushed tomatoes (14.5 oz can): Introduce chunky texture and bright acidity for balance.
- Ground black pepper (to taste): Adds just the right amount of spice to awaken the flavors.
- Bay leaf (1 or more): Infuses a subtle herbal aroma that deepens the broth.
- Ground thyme (⅛ teaspoon): Offers a slightly woodsy, savory hint to round out the seasoning.
- Water (¼ cup, as needed): Helps achieve the perfect consistency while simmering.
How to Make Ground Beef Vegetable Soup Recipe
Step 1: Cook the Ground Beef
Start by crumbling the ground beef into a large stockpot over medium-high heat. Stir frequently until the beef is evenly browned and no longer pink, which usually takes about 7 to 10 minutes. This step is crucial as it develops the base flavor and texture. Once cooked, drain any excess grease to keep the soup hearty but not greasy.
Step 2: Sauté the Vegetables
Next, add the chopped onion, diced carrots, and celery to the pot with the beef. Cooking these veggies until softened — about 5 minutes — releases their natural sweetness and builds a fragrant foundation that pairs perfectly with the savory beef.
Step 3: Add Remaining Ingredients
Now it’s time to invite the potatoes, corn, green beans, peas (with their liquid), tomato sauce, and crushed tomatoes to the party. Season generously with ground black pepper, toss in the bay leaf, and sprinkle the ground thyme over the mix. This vibrant combination is what transforms simple ingredients into a soul-warming meal.
Step 4: Simmer the Soup
Pour in about ¼ cup of water if the soup looks too thick. Bring everything to a gentle simmer and cover the pot. Let it cook for about an hour, stirring often and checking the liquid level so the potatoes get perfectly tender. If the soup thickens too much, feel free to add a splash more water for your preferred consistency.
Step 5: Serve Hot and Enjoy
Once the potatoes are tender and all the flavors have melded beautifully, fish out the bay leaf and give the soup one last stir. Ladle it into bowls and get ready to savor a bowlful of comfort that’s as nourishing as it is tasty.
How to Serve Ground Beef Vegetable Soup Recipe
Garnishes
Adding garnishes is a fantastic way to elevate your soup. Freshly chopped parsley or a sprinkle of grated Parmesan cheese adds a burst of freshness or umami. A dollop of sour cream or a swirl of Greek yogurt can introduce a little creaminess and tang that brightens every bite.
Side Dishes
This soup pairs beautifully with crusty bread or warm cornbread, perfect for mopping up every last drop. A simple green salad with a light vinaigrette provides a crisp, refreshing contrast that balances the hearty soup nicely.
Creative Ways to Present
For a cozy family dinner, serve the soup in pre-warmed soup mugs or rustic bowls. If you’re entertaining, consider placing the soup in mini bread bowls or small ramekins for individual portions — it not only looks charming but also makes serving easy and fun!
Make Ahead and Storage
Storing Leftovers
Store any leftover Ground Beef Vegetable Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it rests, making leftovers just as delightful.
Freezing
This soup freezes exceptionally well. Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving room for expansion. It will keep wonderfully for up to 3 months, making it a great option for a ready-made meal later on.
Reheating
When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it has thickened too much. Microwave reheating is fine too, just cover the bowl and stir halfway through for even heating.
FAQs
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken can be a leaner alternative and will work well with this soup. Just keep an eye on cooking time as these meats cook faster than beef.
Is this soup suitable for freezing?
Yes, this Ground Beef Vegetable Soup Recipe freezes beautifully. Make sure it cools completely before freezing and store it in airtight containers to maintain freshness.
Can I add other vegetables?
Definitely. Feel free to add zucchini, bell peppers, or spinach if you like more variety. Just add them in during the last 15 minutes of cooking to keep their texture.
How spicy is this soup?
This soup is not spicy by default. You can add crushed red pepper flakes or a dash of hot sauce if you prefer a little heat.
What is the best way to thicken the soup if it’s too thin?
If your soup is thinner than you like, you can mash some of the potatoes in the pot to naturally thicken it, or stir in a slurry of flour or cornstarch mixed with cold water and cook until thickened.
Final Thoughts
This Ground Beef Vegetable Soup Recipe has quickly become a treasured classic in my kitchen because of how easy it is to make, how nutritious it feels, and most importantly, how comforting it tastes. Whether you’re cooking for a crowd or just treating yourself, this soup promises warmth in every bowl. Give it a try—you might just find your new favorite go-to meal for any season!
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Ground Beef Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and nutritious Ground Beef Vegetable Soup loaded with tender potatoes, fresh vegetables, and rich tomatoes, perfect for a comforting meal any day of the week. This classic soup combines browned ground beef, carrots, celery, corn, green beans, peas, and herbs, simmered slowly to blend flavors into a deliciously warm dish.
Ingredients
Meat
- 2 pounds ground beef
Vegetables
- 4 carrots, diced
- 4 celery ribs, chopped
- 1 onion, chopped
- 4 potatoes, peeled and cut into 1-inch pieces
Canned Goods
- 1 (15.25 ounce) can whole kernel corn, drained and rinsed
- 1 (15 ounce) can green beans, drained and rinsed
- 1 (15 ounce) can peas, undrained
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can whole tomatoes, crushed
Seasonings
- Ground black pepper, to taste
- 1 bay leaf, or more to taste
- ⅛ teaspoon ground thyme
Liquids
- ¼ cup water, as needed
Instructions
- Cook the Ground Beef: Crumble the ground beef into a stockpot over medium-high heat. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 to 10 minutes. Drain and discard any excess grease to prevent the soup from becoming oily.
- Sauté the Vegetables: Add the diced carrots, chopped celery, and chopped onion to the browned beef in the stockpot. Cook and stir the mixture until the vegetables are softened and aromatic, about 5 minutes, which helps build the soup’s depth of flavor.
- Add Remaining Ingredients: Stir in the peeled and chopped potatoes, drained corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with freshly ground black pepper, add the bay leaf, and sprinkle in the ground thyme for herbal notes.
- Simmer the Soup: Pour in ¼ cup of water if the mixture looks too thick. Bring the soup to a gentle simmer, cover the pot, and cook on low heat, stirring regularly to prevent sticking. Simmer until the potatoes are tender, about 1 hour, adding more water as needed to maintain the desired consistency.
- Serve: Once the potatoes are soft and the soup flavors are well melded, remove the bay leaf. Ladle the hot soup into bowls and serve immediately for a comforting meal.
Notes
- Drain excess fat after browning the beef to keep the soup from becoming greasy.
- You can substitute fresh or frozen vegetables if canned are not available, adjusting cooking times accordingly.
- Add a pinch of red pepper flakes for a subtle spicy kick if desired.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the seasoning towards the end of cooking to balance the flavors perfectly.
