If you’re craving a comforting, hearty meal that warms you right down to your toes, this Ground Beef Vegetable Soup Recipe is exactly what you need. It’s a fantastic blend of savory ground beef, tender potatoes, and a colorful medley of vegetables simmered in a rich tomato base. Each spoonful offers layers of flavor and a wonderful texture that feels like a cozy hug on a chilly day. Plus, it’s incredibly easy to prepare, making it a perfect go-to for family dinners or meal prep. Trust me, once you try this recipe, it will quickly become a favorite in your kitchen rotation.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to this recipe’s success. Each one plays a vital role in creating the balanced taste, satisfying texture, and inviting color that make this soup shine.
- 2 pounds ground beef: Provides rich, savory flavor and a hearty protein base to the soup.
- 4 carrots, diced: Adds sweetness and a pleasant crunch.
- 4 celery ribs, chopped: Brings freshness and depth to the flavor profile.
- 1 onion, chopped: Lends a natural sweetness and aromatic foundation.
- 4 potatoes, peeled and cut into 1-inch pieces: Supplies creaminess and bulk, perfect for a filling meal.
- 1 (15.25 ounce) can whole kernel corn, drained and rinsed: Contributes bursts of sweetness and vibrant color.
- 1 (15 ounce) can green beans, drained and rinsed: Offers tender vegetable goodness with a slight snap.
- 1 (15 ounce) can peas, undrained: Adds both texture and earthy flavor to the mix.
- 1 (15 ounce) can tomato sauce: Creates a robust, tangy base that binds all ingredients together.
- 1 (14.5 ounce) can whole tomatoes, crushed: Enhances the soup’s richness with natural acidity and a hearty texture.
- Ground black pepper, to taste: Elevates the overall flavor with a gentle spice kick.
- 1 bay leaf, or more to taste: Infuses subtle herbal notes that deepen the soup’s complexity.
- â…› teaspoon ground thyme: Adds earthy warmth and aromatic charm.
- ¼ cup water, as needed: Helps to adjust consistency and prevent sticking during simmering.
How to Make Ground Beef Vegetable Soup Recipe
Step 1: Cook the Ground Beef
Start off by crumbling the ground beef into a large stockpot over medium-high heat. Brown it thoroughly, stirring often until the beef is crumbly and no longer pink, which will take about 7 to 10 minutes. Don’t forget to drain excess grease after cooking to keep the soup from becoming too oily. This step sets the hearty, meaty foundation for the soup’s rich flavor.
Step 2: Sauté the Vegetables
Next, add the diced carrots, chopped celery, and onion to the pot with the cooked beef. Cook and stir these together for about 5 minutes until the vegetables are softened. This gentle cooking melts away any raw edges from the veggies while blending their aromas with the meat, building the soup’s wonderful depth.
Step 3: Add Remaining Ingredients
Now it’s time to pile in the rest: potatoes, corn, green beans, peas (with their juice), tomato sauce, and crushed whole tomatoes. Sprinkle in the ground black pepper, bay leaf, and thyme for seasoning. This beautiful mix of ingredients brings both texture and a bundle of flavors that will really sing after simmering.
Step 4: Simmer the Soup
Pour in about ¼ cup of water if the mixture looks too thick or seems like it might stick. Bring everything to a gentle simmer, then cover and let it cook, stirring regularly. This slow simmer for about 1 hour allows the potatoes to soften perfectly and the flavors to meld into one harmonious bowl of comfort. Keep an eye on the consistency and add more water as needed to maintain your preferred thickness.
Step 5: Serve
When the potatoes are tender and the soup tastes balanced, remove the bay leaf and ladle your homemade Ground Beef Vegetable Soup Recipe into bowls. It’s best enjoyed hot, so get ready for that cozy, soul-satisfying moment.
How to Serve Ground Beef Vegetable Soup Recipe
Garnishes
To elevate the experience, consider sprinkling freshly chopped parsley or a handful of shredded cheddar cheese on top. A dollop of sour cream can also add a lovely creaminess that pairs perfectly with the soup’s tomato base.
Side Dishes
This soup shines alongside rustic crusty bread for dipping or a warm, buttered roll. A simple green salad with a tangy vinaigrette also complements the comforting warmth with a refreshing contrast.
Creative Ways to Present
Serve this soup in a hollowed-out bread bowl to impress your guests or pack it into mason jars for an on-the-go lunch that tastes just like homemade. You can also layer it over cooked rice or pasta for a tasty twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, place leftovers in an airtight container and refrigerate. It will keep well for up to 4 days, making it a convenient option for quick meals later in the week.
Freezing
This Ground Beef Vegetable Soup Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It can be stored for up to 3 months and thawed overnight in the fridge before reheating.
Reheating
Warm leftover soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it seems too thick after refrigeration, add a splash of water or broth to bring it back to the perfect consistency.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well and offers a leaner alternative. The flavor will be slightly milder, so consider adjusting seasonings to keep that hearty character.
Is this soup gluten-free?
Yes, this Ground Beef Vegetable Soup Recipe is naturally gluten-free as long as all canned ingredients are free of gluten-based additives. Always check labels to be sure.
Can I add other vegetables?
Definitely! Feel free to customize with vegetables like zucchini, bell peppers, or spinach. Just add sturdier veggies earlier in the cooking process and delicate greens towards the end.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce while simmering. Fresh chopped jalapeños can also bring extra heat without overpowering the soup’s comforting nature.
What can I serve instead of bread?
If you’re avoiding bread, try serving this soup over cooked quinoa or couscous, or alongside a crisp salad to keep your meal balanced yet satisfying.
Final Thoughts
This Ground Beef Vegetable Soup Recipe is everything you want in a home-cooked meal: simple ingredients, straightforward preparation, and incredible flavor that feels like it was made with love. Whether you’re feeding a crowd or just craving a nourishing bowl for yourself, this soup is sure to deliver warmth and satisfaction. Give it a try and watch it become one of your favorite recipes to return to again and again.
Print
Ground Beef Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Ground Beef Vegetable Soup featuring tender beef, a medley of fresh vegetables, and rich tomato broth. Perfect for a satisfying meal, this soup simmers slowly to develop deep flavors and is easy to customize with your favorite garden vegetables.
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 Vegetables and Tomatoes
- 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 and Liquids
- Ground black pepper, to taste
- 1 bay leaf, or more to taste
- â…› teaspoon ground thyme
- 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.
- Sauté the Vegetables: Add the diced carrots, chopped celery, and chopped onion to the beef. Cook and stir until the vegetables are softened, about 5 minutes.
- Add Remaining Ingredients: Stir in the potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper, then add the bay leaf and ground thyme.
- Simmer the Soup: Pour in ¼ cup of water if needed. Bring the soup to a simmer, cover, and cook, stirring regularly, until the potatoes are tender, about 1 hour. Add more water as needed while cooking.
- Serve: Once the potatoes are tender and the soup is well-flavored, remove the bay leaf and serve hot.
Notes
- Use fresh vegetables for a more vibrant flavor and texture.
- Adjust the seasoning with salt and additional black pepper as preferred.
- To make the soup thicker, mash some potatoes against the side of the pot before serving.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add other vegetables like peas or green beans as desired.
