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Ground Beef Vegetable Soup

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  • Prep Time: 15 minutes

  • Cook Time: 35 minutes

  • Total Time: 50 minutes

  • Servings: 6 to 8 generous bowls

  • Storage Life: Keeps fresh in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.

Why You’ll Love This Recipe

  1. Rich Flavor Depth: Browning lean ground beef creates a flavorful foundation, while Worcestershire sauce and tomato paste add a delicious umami boost to the broth.

  2. Nutrient-Dense: Loaded with vibrant carrots, tender potatoes, sweet corn, green beans, and peas, every bowl delivers a healthy portion of vitamins, fiber, and clean protein.

  3. One-Pot Meal: Everything cooks in a single large Dutch oven or soup pot, keeping cleanup fast and simple.

  4. Customizable: Swap in seasonal vegetables, use ground turkey or chicken, or adjust the spices to match what you already have in your pantry.

Ingredients

Primary Proteins & Aromatics

  • 1.5 lbs (680g) Lean Ground Beef: 85/15 or 90/10 lean-to-fat ratio works best to maintain maximum flavor without leaving excess oil in the soup.

  • 1 medium Yellow Onion: Finely diced.

  • 3 cloves Garlic: Minced or finely grated.

  • 1 tablespoon Olive Oil: For sautéing (if using extra-lean beef).

Vegetables & Roots

  • 3 large Carrots: Peeled and diced into bite-sized half-moons.

  • 3 stalks Celery: Diced into 1/2-inch pieces.

  • 2 medium Yukon Gold or Russet Potatoes: Scrubbed and cubed into 1/2-inch pieces (Yukon Golds hold their shape well, while Russets soften into a creamier bite).

  • 1 cup Green Beans: Trimmed and cut into 1-inch pieces (fresh or frozen).

  • 1 cup Sweet Corn: Fresh, frozen, or canned (drained).

  • 1 cup Sweet Peas: Frozen.

Broth & Seasonings

  • 4 cups (32 oz / 950ml) Low-Sodium Beef Broth: Gives deep savory character while allowing you to control the salt level.

  • 1 can (14.5 oz / 400g) Diced Tomatoes: Undrained.

  • 1 can (8 oz / 225g) Tomato Sauce: Adds body and richness to the liquid base.

  • 2 tablespoons Tomato Paste: Concentrates the rich tomato flavor.

  • 1 tablespoon Worcestershire Sauce: Key for depth and savory finish.

  • 1 teaspoon Dried Italian Seasoning: A classic blend of oregano, basil, rosemary, and thyme.

  • 1 Bay Leaf: Enhances the herbal depth while simmering.

  • Salt and Black Pepper: To taste (approx. 1 tsp kosher salt, 1/2 tsp ground black pepper).

  • Fresh Parsley: Chopped, for garnish.

Step-by-Step Cooking Instructions

1.Brown the Beef & Aromatics:8–10 minutes | Medium-High Heat.

Place a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef and diced yellow onion. Cook for 6 to 8 minutes, breaking up the beef with a wooden spoon until browned and no longer pink. Add the minced garlic during the last minute of browning and cook until fragrant. Drain off excess grease if necessary, leaving about 1 tablespoon for flavor.

2.Build the Savory Base:2 minutes | Medium Heat.

Reduce heat to medium. Stir in the 2 tablespoons of tomato paste, coating the meat and onions. Let it cook for 1 to 2 minutes until the paste turns a deep brick-red color. This caramelizes the sugars and removes any raw tinny taste from the tomatoes.

3.Combine Vegetables & Broth:5 minutes | High Heat.

Pour in the beef broth, diced tomatoes (with their juices), and tomato sauce. Stir in the diced carrots, celery, and cubed potatoes. Add the Worcestershire sauce, dried Italian seasoning, bay leaf, salt, and black pepper. Stir well to mix all ingredients together and bring the pot to a boil over high heat.

4.Simmer to Tender Perfection:20 minutes | Low Heat.

Once boiling, lower the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 15 to 20 minutes. The soup is ready for the next step when the carrots and potatoes are fork-tender.

5.Add Delicate Greens & Finish:5 minutes | Low Heat.

Remove the lid and stir in the green beans, sweet corn, and frozen sweet peas. Simmer uncovered for an additional 5 minutes until the green beans are tender and the peas and corn are heated through.

6.Adjust Seasoning & Serve:Final Step.

Turn off the heat. Remove and discard the bay leaf. Taste the broth and adjust with additional salt, pepper, or a dash of Worcestershire sauce if desired. Ladle into warm bowls and garnish generously with chopped fresh parsley.

 

Recipe Tips for Success

  • Cut Vegetables Uniformly: Ensure your carrots, potatoes, and celery are cut to roughly the same size (around 1/2 inch) so they cook evenly without making any individual element mushy.

  • Freezer-Friendly Advice: If you plan to freeze this soup, consider leaving out the potatoes or undercooking them slightly. Potatoes can absorb excess liquid and soften when thawed and reheated. Alternatively, swap them for small pasta (like ditalini or macaroni), cooked separately and added upon serving.

  • Serving Suggestions: Pair this rich soup with warm crusty sourdough bread, garlic butter toast, or homemade cornbread to soak up every drop of the flavorful broth.

Nutritional Information

Nutrition values are estimates per serving (based on 8 equal servings).

Nutrient Amount Per Serving % Daily Value*
Calories 285 kcal —
Total Fat 10g 13%
Saturated Fat 4g 20%
Trans Fat 0.5g —
Cholesterol 55mg 18%
Sodium 640mg 28%
Total Carbohydrate 26g 9%
Dietary Fiber 5g 18%
Sugars 7g —
Protein 24g 48%
Vitamin A 3,800 IU 76%
Vitamin C 22mg 24%
Calcium 52mg 4%
Iron 3.8mg 21%

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