Name: Vegetable Ground Beef Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 tablespoon olive oil (if needed); 1 small onion, chopped; 2 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, diced; 1 potato, peeled and diced; 1 cup green beans (fresh or frozen); 1 (14.5 oz) can diced tomatoes (with juice); 4 cups beef broth; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; Salt and pepper to taste; Optional: 1 cup corn or peas

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This Vegetable Ground Beef Soup is one of my go-to comfort meals when I want something hearty, wholesome, and quick to make. It’s loaded with tender vegetables, savory ground beef, and a rich, flavorful broth that warms me up from the inside out. Whether I’m serving it for a cozy family dinner or meal prepping for the week, it’s always a hit—especially with my hubby, who absolutely loves it!

Why You’ll Love This Recipe

I love how simple and satisfying this soup is. It uses basic pantry staples and comes together in one pot with minimal effort. The ground beef adds protein and richness, while the vegetables bring texture and nutrition. It’s easy to adapt to what I have on hand, and it tastes even better the next day. Whether I’m feeding a crowd or just making dinner for two, this soup always delivers big flavor with little fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 tablespoon olive oil (if needed)
1 small onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, diced
1 potato, peeled and diced
1 cup green beans (fresh or frozen)
1 can diced tomatoes (14.5 oz)
4 cups beef broth
1 teaspoon dried oregano
1/2 teaspoon thyme
Salt and pepper to taste
Optional: 1 cup corn or peas for added sweetness and color

Directions

I start by heating a large pot over medium heat. I add the ground beef and cook until browned, breaking it up with a spoon as it cooks. If there’s too much grease, I drain the excess.
I add chopped onion and garlic to the beef and sauté for about 2–3 minutes until fragrant.
I stir in the carrots, celery, and potatoes, then add the diced tomatoes (with juice), green beans, beef broth, oregano, thyme, salt, and pepper.
I bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 25–30 minutes, or until the vegetables are tender.
If I’m adding corn or peas, I stir them in during the last 5 minutes of cooking.
I taste and adjust seasoning before serving hot with crusty bread or a sprinkle of fresh parsley.

Servings and timing

This recipe serves 6 people and takes about 40 minutes total—that’s 10 minutes of prep and 30 minutes of simmering. It’s quick enough for weeknights but cozy enough for the weekend.

Variations

Sometimes I swap the ground beef for ground turkey or chicken for a lighter version. I’ve also used zucchini, bell peppers, or sweet potatoes when I want to change up the veggies. For a low-carb option, I leave out the potatoes and add cauliflower instead. If I want extra depth of flavor, I stir in a tablespoon of tomato paste or a splash of Worcestershire sauce.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. This soup reheats beautifully—just warm it on the stove or in the microwave until hot. It also freezes well; I portion it out into freezer-safe containers and reheat directly from frozen or after thawing overnight in the fridge.

FAQs

Can I make this soup in advance?

Yes, and I actually think it tastes even better the next day after the flavors have had time to develop. I just store it in the fridge and reheat when ready.

Can I use frozen vegetables?

Absolutely. When I’m short on time, I toss in a frozen mixed veggie blend and it works great. Just adjust the cooking time slightly.

What’s the best type of ground beef to use?

I usually go with 85/15 or leaner. If there’s extra grease, I just drain it off after browning.

Can I make this soup in a slow cooker?

Yes! After browning the beef and sautéing the onion and garlic, I add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

How can I thicken the soup?

If I want it a little thicker, I mash a few of the cooked potatoes right in the pot or stir in a slurry of cornstarch and water at the end.

Conclusion

This Vegetable Ground Beef Soup is one of those feel-good meals I can always count on. It’s hearty, healthy, and incredibly easy to make. With just one pot and a handful of ingredients, I’ve got a satisfying dinner on the table in no time—and best of all, my hubby asks for it again and again. It’s definitely a keeper in my kitchen.